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Every great chef
started at the bottom
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and worked in the toughest kitchens
to make it to the top.
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00:00:21,120 --> 00:00:24,495
There's only one temperature,
and that's perfection.
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Time starts now.
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'Twelve aspiring chefs
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00:00:27,360 --> 00:00:31,095
'are facing a cooking competition
like no other...'
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Go, go, go, go!
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'..In an epic,
three-storey kitchen...'
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00:00:34,680 --> 00:00:38,855
Man! '..that will make even
the most experienced chefs nervous.'
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Oooh, you bugger. The stress!
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00:00:41,920 --> 00:00:44,895
'For the first time ever,
incredible home cooks
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00:00:44,920 --> 00:00:47,815
'are competing against professionals
and social media chefs...'
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Phenomenal.
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00:00:49,360 --> 00:00:51,495
'..With no idea
what they'll be cooking.'
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This is it.
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00:00:52,800 --> 00:00:54,575
'The contestants
have seconds to grab...'
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00:00:54,600 --> 00:00:56,535
Grab those ingredients.
'..minutes to cook...'
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45 seconds and you're still cooking.
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00:00:58,440 --> 00:01:00,655
'..And moments
to deliver their dishes.'
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Get it on!
BLEEP
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'I go head-to-head
with two other superstar chefs,
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'Paul Ainsworth...'
We are gonna fight for this.
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00:01:07,920 --> 00:01:10,735
'..And Nyesha Arrington...'
You're bringing tears to my soul.
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'..As we try and lead our teams
to glory.'
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You cooked the fish like a pro,
and you plate like a baby.
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'There'll be surprises...'
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Hello, I'm here.
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'..But only one can climb their way
to the top.'
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Get it on there!
Do you want it to come back up?
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Absolutely not!
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Get out! Seconds!
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Go, go, go!
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Best dish of the clay.
Next level.
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Who will be our Next Level Chef?
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Right, are we ready to do this?
Yes!
36
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Yeah? Nyesha. Paul.
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Are we good?
Yeah, we've got this.
38
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Hello!
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Welcome.
40
00:02:11,040 --> 00:02:15,095
Hi!
Oh, my goodness.
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'I'm a social media chef.
I'm also a mum to a toddler.'
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I've had no professional training,
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so I'm overwhelmed,
but in the best way possible.
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So good to see you all.
45
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Walking in
and seeing the food mentors,
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just awesome, and scary,
cos they mean business.
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Welcome to the Next Level Chef.
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Thank you!
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CHEERING
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Feeling good?
ALL: Yes!
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Right joining me
to take you on this amazing journey
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are two incredible chefs
and mentors -
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Nyesha Arrington...
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CHEERING
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...a rock star restauranteur
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and one of America's
hottest cooking talents ever.
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'I'm the reigning chef'
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of season one, Next Level Chef US,
and I plan to not lose ever!
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Nyesha, welcome to the UK.
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Thank you, happy to be here.
What I love most, I'd have to say,
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is that everyone sounds like
they're from Down ton Abbey.
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Even you!
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LAUGHING
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Do I look that BLEEP old?
LAUGHING
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joining Nyesha and myself is
my former protege, Paul Ainsworth.
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CHEERING
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00:03:22,080 --> 00:03:23,815
I wanna take my team under my wing
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00:03:23,840 --> 00:03:26,695
and take them all the way
to that final.
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I taught him everything he knows!
LAUGHING
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And trust me, he couldn't even
butter a slice of bread
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when we first met, OK?
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That's rich coming from someone
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who's not been in the kitchen
for years!
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Oh, my God!
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Put those hands out.
Proper LA hands!
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What?!
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I'm loving this between you two.
This is gonna be great!
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Seriously, when I first met Paul,
let me tell you,
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he was part of my dream team that
brought those three Michelin stars
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to my restaurant
at Royal Hospital Road.
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00:03:55,600 --> 00:03:57,535
Now, he's running
his very own empire,
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including his stunning Michelin
starred restaurant in Cornwall.
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00:04:01,800 --> 00:04:04,815
That is
what amazing mentoring does for you,
84
00:04:04,840 --> 00:04:07,735
and that's exactly
what we're here to do.
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00:04:07,760 --> 00:04:12,375
You 12 have been picked
from thousands of hopefuls
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00:04:12,400 --> 00:04:13,575
for one reason -
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we think you've got the skill
and the passion
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to take your cooking
to that next level.
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Across these next eight weeks,
you're gonna be competing
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00:04:24,120 --> 00:04:27,815
in a team mentored either by Paul,
Nyesha or myself.
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00:04:27,840 --> 00:04:31,735
Whoever is crowned our Next Level
Chef will win themselves
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00:04:31,760 --> 00:04:34,375
a one-year's mentors hip
from the three of us
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to help make your culinary dreams
come true.
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Also, that
comes with a cheque for £100,000.
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WHOOPING
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00:04:45,440 --> 00:04:47,295
What makes this competition
so unique
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is the fact that you'll be cooking
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in our epic three-storey
kitchen skyscraper.
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Unlike any other kitchen
on the planet, three kitchens,
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all stacked on top of each other.
101
00:05:01,000 --> 00:05:05,055
That top level is an ultra-modern
chef's paradise.
102
00:05:05,080 --> 00:05:10,615
The middle kitchen, it's a standard
no-frills, working kitchen.
103
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Ancl the basement, well,
calling it "basic"
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would be an absolute understatement.
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Oh, no!
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Cooking down there
is gonna be tough.
107
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Oh, my gosh, my heart is pumping.
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A great, talented chef should be
able to knock a dish out of the park
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even in a substandard kitchen.
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You'll only have 30 seconds
to grab the ingredients
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you'll be working with
from our state-of-the-art platform.
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So, those in the top kitchen
will get first pick of ingredients.
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If you're in the middle,
you'll get the second grab,
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and if you're in the basement, well,
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you'll have to make do
with whatever is left.
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On to the first challenge tonight.
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We want you to produce
one stunning next level dish.
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It needs to show your skill,
your personality,
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all over that dish, understood?
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ALL: Yes, chef!
Good.
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Whoever cooks the best dish
will save themselves
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00:06:01,200 --> 00:06:03,975
and the rest of their team
from elimination tonight.
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Whoever fails to impress us
must then compete in the cook-off.
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Lose that,
and, sadly, you're going home.
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You've been put into teams, and now
it's time to find out which kitchen
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you'll be starting in today...
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Whoa'.
Oh, my God'.!
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...plus, which one of us
will be your mentor.
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Excited?
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ALL: Yes, chef!
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00:06:27,760 --> 00:06:31,015
So, we have Toby, jade,
Selwyn and Callum.
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Please head over to the lifts
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to find out where you'll be cooking
tonight.
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Good luck, guys.
135
00:06:42,240 --> 00:06:43,775
Oh!
136
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The sheer panic in that lift.
137
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I just wanna get it over with.
I wanna see what level I'm on.
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Oh, no, not the basement!
139
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Oh, God.
140
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Bloody hell.
141
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God, I haven't used older pans
like this for years.
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Right, we've got melted spatulas.
143
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I was expecting the basement
to be bad, but just not this bad.
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Look at this!
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LAUGHING
146
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Oh, this is nerve-wracking.
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THEY CHEER
Yes!
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Yes!
Thank God for that!
149
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Thank God for that.
150
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How can it get better than this?
What is the top?
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SQUEALS
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WHOOPING
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I love it so much!
154
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It's just like
walking into a toy shop.
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It is the most incredible kitchen.
156
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My God!
Oh, man.
157
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This kitchen is crazy.
This is a mad grill.
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It's like in a kebab shop.
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Come on, team.
We've gotta do well in here.
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Oh, left.
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Is this is our mentor?
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Yeah.
SQUEAKS
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Yes, come on!
164
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Seriously, Selwyn.
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Yes! Oh, my God!
166
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We got the man. We got the man!
Of course you've got him.
167
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Yes! We good? We're gonna get it
for you. I want you to get it.
168
00:08:13,120 --> 00:08:14,815
Oh, God!
169
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Hi!
How are you, all right, good?
170
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Yes. Are we ready?
Yeah, totally.
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WOW!
172
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CHEERING
173
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Hi.
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Nice to meet you.
Likewise.
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Hi!
Hi!
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'Man, this is it.'
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This is where the competition
really starts.
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CHEERING
179
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How are you?
180
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It's actually Paul.
Oh, I'm so happy to be mentored
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by someone
with a Michelin star restaurant.
182
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'I'm so excited to cook with him.'
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Team Ramsay, here we go.
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Yeah.
OK, have we got this? Yes.
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Now, trust me,
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those two up there
wanna knock us down.
187
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Nyesha Arrington didn't travel
all the way from the US
188
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to go home empty-handed,
and that Paul Ainsworth,
189
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I wanna kick that little bugger's
butt back down to Cornwall.
190
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This isn't a four-person team.
191
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This is a five-person team,
all right?
192
00:09:12,240 --> 00:09:14,255
Yeah.
Cook one is your personality.
193
00:09:14,280 --> 00:09:16,295
We wanna see
your best next level dish.
194
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It's gonna be
one hell of a fight. Yeah.
195
00:09:18,520 --> 00:09:21,095
Where are we going?
We're going to win!
196
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Where are we never going?
197
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To the bottom!
Never to the bottom.
198
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Any questions for me?
No, I just love you. That's it!
199
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Wait.
I can't believe you are here.
200
00:09:30,520 --> 00:09:34,255
Of course I'm here.
I'm here for you, remember that.
201
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OK? I wanna win this, yes?
Team Ramsay, yes?
202
00:09:36,960 --> 00:09:38,455
0K, guys, line up.
203
00:09:38,480 --> 00:09:41,535
That platform is about to come down.
204
00:09:41,560 --> 00:09:44,535
Thirty seconds is gonna go.
It's gonna fly by, OK?
205
00:09:44,560 --> 00:09:47,055
You're gonna have 45 minutes
to cook your heart out, OK?
206
00:09:47,080 --> 00:09:49,455
Come on, we're doing it now!
207
00:09:49,480 --> 00:09:52,215
When this light changes green,
you're going to go, OK?
208
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ALL: Yes, chef!
209
00:09:54,600 --> 00:09:56,775
Are you ready?
Thank you, chef, ready.
210
00:09:56,800 --> 00:09:58,615
'Waiting for the platform
to come down,'
211
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I have no idea
what I'm gonna make.
212
00:10:00,640 --> 00:10:03,815
'I just need to see what's there.
It's really overwhelming.'
213
00:10:03,840 --> 00:10:05,255
Oh, my God. Here it comes.
214
00:10:05,280 --> 00:10:07,415
Here it is. Here it is.
215
00:10:07,440 --> 00:10:09,415
(50, go, go, go, go!
216
00:10:09,440 --> 00:10:11,895
Go, go!
217
00:10:11,920 --> 00:10:13,535
The grab of your life.
218
00:10:13,560 --> 00:10:16,135
This is the first time.
Get those ingredients.
219
00:10:16,160 --> 00:10:19,335
Look, turbot, prawns.
We've got duck breast up there.
220
00:10:19,360 --> 00:10:21,295
Lamb loin
with the fat.
221
00:10:21,320 --> 00:10:22,695
There is so much there,
222
00:10:22,720 --> 00:10:24,975
cos we're the top level
so no-one's taken anything.
223
00:10:27,120 --> 00:10:31,775
Grab what you want, but remember,
if you grab it, you have to use it.
224
00:10:31,800 --> 00:10:33,575
Three, two, one.
225
00:10:35,800 --> 00:10:37,895
Go, go, go!
226
00:10:39,200 --> 00:10:41,335
Le_t'590, guys,
quwkly, quickly.
227
00:10:41,360 --> 00:10:42,455
Grab a protein.
228
00:10:42,480 --> 00:10:46,055
Grab a vegetable.
Next level dishes, guys, OK?
229
00:10:46,080 --> 00:10:47,495
I was grabbing
like a maniac.
230
00:10:47,520 --> 00:10:50,495
It was just ridiculous!
231
00:10:50,520 --> 00:10:53,415
Grab any greens that's gonna elevate
your dish. Three, two, one!
232
00:10:53,440 --> 00:10:56,215
Grab, grab, grab,
grab, OK.
233
00:10:56,240 --> 00:10:57,375
'I looked at what I had,'
234
00:10:57,400 --> 00:11:00,455
I just thought,
"Oh, sugar!
235
00:11:00,480 --> 00:11:03,735
"What the hell am I gonna make
out of the duck breast,
236
00:11:03,760 --> 00:11:07,135
"cherry tomatoes,
and two Anya potatoes?!"
237
00:11:08,320 --> 00:11:10,615
Don't forget your protein.
238
00:11:10,640 --> 00:11:13,175
L€P§ go guys, OK,
let's go!
239
00:11:13,200 --> 00:11:15,135
Thirty seconds starts now.
240
00:11:15,160 --> 00:11:18,015
I don't know how pork chop made it
down to the basement, but I took it
241
00:11:18,040 --> 00:11:19,575
and I'm happy with that.
242
00:11:19,600 --> 00:11:21,935
Well done, pork chop.
I've gotta use this.
243
00:11:21,960 --> 00:11:25,895
I grabbed so many ingredients
I didn't know what I was grabbing!
244
00:11:25,920 --> 00:11:29,015
'I had chorizo, I had pasta,
I had a small aubergine.'
245
00:11:29,040 --> 00:11:30,655
Why? Why?!
246
00:11:30,680 --> 00:11:33,135
Quick, Selwyn. Quick, quick,
seconds to go. Seconds.
247
00:11:33,160 --> 00:11:35,015
Grab, grab, grab, grab.
248
00:11:35,040 --> 00:11:37,495
Grab! Yes!
249
00:11:37,520 --> 00:11:40,095
Well done.
How quick was that 30 seconds?
250
00:11:40,120 --> 00:11:41,535
That was ridiculous.
251
00:11:41,560 --> 00:11:43,295
Oh, my God,
look how much you've got!
252
00:11:43,320 --> 00:11:44,975
I've gotta use it all, though, now.
253
00:11:45,000 --> 00:11:47,495
OK, guys.
Your 45 minutes starts now.
254
00:11:47,520 --> 00:11:48,655
Let's go!
255
00:11:51,000 --> 00:11:53,695
Go, go, go,
the cook of your life, all right?
256
00:11:53,720 --> 00:11:56,535
We are not going home today, are we?
257
00:11:56,560 --> 00:11:57,975
No.
No, chef.
258
00:11:58,000 --> 00:11:59,415
We are back here next week.
Yes, chef.
259
00:12:00,480 --> 00:12:02,375
Let's go, winners only, yes?
260
00:12:02,400 --> 00:12:04,055
Yes, chef!
OK, OK, OK.
261
00:12:04,080 --> 00:12:06,055
OK, Tia, tell me,
what ingredients did you grab?
262
00:12:06,080 --> 00:12:09,695
I grabbed a duck breast, some
Anya potatoes and some tomatoes.
263
00:12:09,720 --> 00:12:11,215
It's a pretty minimal grab -
264
00:12:11,240 --> 00:12:13,255
a duck breast,
a potato and a tomato - wow.
265
00:12:13,280 --> 00:12:16,335
Just three ingredients,
Tia could be in trouble here.
266
00:12:16,360 --> 00:12:18,335
She better pull off
magical things with this.
267
00:12:18,360 --> 00:12:22,055
I wanna see your personality
in this dish. Think about your plan.
268
00:12:22,080 --> 00:12:26,295
Did you grab everything you wanted?
ls there something missing?
269
00:12:26,320 --> 00:12:28,055
I could have clone with
some potatoes... Yeah.
270
00:12:28,080 --> 00:12:32,735
...but I'm going to make a
cheese pastry to put the fish on...
271
00:12:32,760 --> 00:12:36,975
Yeah. ..and a bit of a take on,
like, a bearnaise sauce... Yeah.
272
00:12:37,000 --> 00:12:38,375
...over the fish...
Yeah.
273
00:12:38,400 --> 00:12:40,135
Maybe. What do you think?
274
00:12:40,160 --> 00:12:42,415
This challenge is about
your personality on the plate.
275
00:12:42,440 --> 00:12:45,015
Yeah.
just give it your best shot, Kelly.
276
00:12:46,960 --> 00:12:52,175
So, what I think my food says about
me is bubbly, wholesome and tasty.
277
00:12:52,200 --> 00:12:53,415
Sorry!
278
00:12:55,760 --> 00:12:58,615
I'm Kelly and I used to be
a professional chef,
279
00:12:58,640 --> 00:13:03,615
and then decided
that I wanted to have children.
280
00:13:05,160 --> 00:13:08,775
Being out of a proper kitchen
for nearly ten years,
281
00:13:08,800 --> 00:13:11,135
I thought the kids are a bit older,
282
00:13:11,160 --> 00:13:13,415
now is my time to come back out
of retirement
283
00:13:13,440 --> 00:13:18,335
to see if I can still be that chef
that I was before,
284
00:13:18,360 --> 00:13:21,735
but I am shitting it, to be honest.
285
00:13:21,760 --> 00:13:24,335
The haddock, are you pan-frying it?
Yes.
286
00:13:24,360 --> 00:13:27,415
Remember, OK, when you take it out
it's gonna carry on cooking.
287
00:13:27,440 --> 00:13:30,135
Don't cook it all the way in
the pan. No, I'm not doing that.
288
00:13:30,160 --> 00:13:31,975
There'll be so much residual heat
in that dish.
289
00:13:32,000 --> 00:13:34,495
Just over 35 minutes to go, OK?
290
00:13:34,520 --> 00:13:35,615
Do it, do it, do it.
291
00:13:35,640 --> 00:13:37,215
Come on, team.
We've got this.
292
00:13:38,720 --> 00:13:40,695
Selwyn,
you've got a lot going on here.
293
00:13:40,720 --> 00:13:42,215
I'm amazed.
Yeah, yeah.
294
00:13:42,240 --> 00:13:43,375
Tell me about the dish.
295
00:13:43,400 --> 00:13:46,135
I'm going for a nice
pasta chorizo dish... Yes.
296
00:13:46,160 --> 00:13:48,015
...with a good sauce.
I've got cream there.
297
00:13:48,040 --> 00:13:50,375
I've got the yoghurt there.
I've got the cheese there,
298
00:13:50,400 --> 00:13:54,655
and then I'm gonna have
a lovely green bed of vegetables.
299
00:13:54,680 --> 00:13:57,375
I'm actually quite nervous about him
right now.
300
00:13:57,400 --> 00:13:59,175
He's grabbed so many ingredients.
301
00:13:59,200 --> 00:14:01,615
How's he gonna bring it all
together? I've got my work cut out.
302
00:14:01,640 --> 00:14:03,735
Guys, 34 minutes to go.
303
00:14:09,360 --> 00:14:11,735
OK, all of you,
we've got 30 minutes to go
304
00:14:11,760 --> 00:14:14,455
to get ourselves
out of the basement. Understood?
305
00:14:14,480 --> 00:14:17,015
Yes, chef!
We're there for you.
306
00:14:17,040 --> 00:14:19,175
Yes, chef. Don't underestimate
how long it takes.
307
00:14:19,200 --> 00:14:20,375
No, no, my water's boiling.
308
00:14:20,400 --> 00:14:23,175
The water's hardly boiling. Turn
the gas on, make sure it's seasoned.
309
00:14:23,200 --> 00:14:24,415
Yes, chef.
310
00:14:24,440 --> 00:14:26,855
One thing I can confirm is
you can handle pressure, right?
311
00:14:26,880 --> 00:14:28,175
Yeah, yeah, yeah, yeah.
312
00:14:29,600 --> 00:14:32,935
I'm Selwyn,
and I'm a former military chef.
313
00:14:32,960 --> 00:14:34,415
You never think you're getting old
314
00:14:34,440 --> 00:14:40,495
until you look at photographs,
and I realised I am 63!
315
00:14:40,520 --> 00:14:43,775
I joined the army
at just after I was 17.
316
00:14:43,800 --> 00:14:46,095
I just fell in love with it.
317
00:14:46,120 --> 00:14:50,935
As an army chef, I've been trained
to cook for you as well as kill you.
318
00:14:50,960 --> 00:14:53,375
When you're in the army,
there's no second chance,
319
00:14:53,400 --> 00:14:57,135
you have to have a meal
for the troops regardless,
320
00:14:57,160 --> 00:15:02,095
so, hopefully, even though
that is over 22 years ago,
321
00:15:02,120 --> 00:15:03,855
that will come back to me.
322
00:15:03,880 --> 00:15:07,575
Who knows,
I might fall flat on my face!
323
00:15:07,600 --> 00:15:08,695
Any salt in there?
324
00:15:08,720 --> 00:15:10,575
Er, yeah.
325
00:15:10,600 --> 00:15:12,335
Taste that. Go on, go on.
326
00:15:12,360 --> 00:15:14,095
Yeah, come on.
327
00:15:14,120 --> 00:15:15,335
It needs...
A bit more.
328
00:15:15,360 --> 00:15:17,335
Everyone thinks,
"I'm seasoning the water",
329
00:15:17,360 --> 00:15:19,495
but you wanna season
so you season the actual pasta.
330
00:15:19,520 --> 00:15:20,735
OK, good man.
331
00:15:21,920 --> 00:15:23,095
How are you, Layla?
332
00:15:23,120 --> 00:15:26,575
So, I got prawns.
I'm just gonna saute them.
333
00:15:26,600 --> 00:15:27,815
They take a moment to do...
334
00:15:27,840 --> 00:15:30,735
Of course. ..so I think they will be
the last thing I do.
335
00:15:30,760 --> 00:15:33,495
Yeah.
We have a wine beurre blanc sauce...
336
00:15:33,520 --> 00:15:35,655
OK. ..and we're gonna have
a courgette salad.
337
00:15:35,680 --> 00:15:36,935
Make sure your dish makes sense.
338
00:15:36,960 --> 00:15:39,335
You wanna make sure
there's not too many flavours
339
00:15:39,360 --> 00:15:41,975
on the plate and think about
your plate. Visualise your plate.
340
00:15:42,000 --> 00:15:43,535
That I can visualise.
341
00:15:43,560 --> 00:15:46,535
OK, Team Arrington,
we have 25 minutes left, OK?
342
00:15:46,560 --> 00:15:48,935
OK, Ronan, tell me what you grabbed?
343
00:15:48,960 --> 00:15:50,375
Right, so I've got lamb loin here.
344
00:15:50,400 --> 00:15:53,055
The plan of action is to do
a teriyaki sauce with the lamb loin.
345
00:15:53,080 --> 00:15:55,415
I wanna make my own bao buns
right now. Right now, right now.
346
00:15:55,440 --> 00:15:58,935
Being a home cook,
people really will underestimate me.
347
00:15:58,960 --> 00:16:00,495
You've made this before?
Yeah.
348
00:16:00,520 --> 00:16:03,975
I wanted to impress the mentors,
so I knew it would blow them away.
349
00:16:04,000 --> 00:16:06,495
Are you sure you're not
a professionally trained chef?
350
00:16:06,520 --> 00:16:08,935
No!
Dentist, you say? A dentist?
351
00:16:08,960 --> 00:16:10,775
Yes, yes.
I'm a dentist who works for the NHS,
352
00:16:10,800 --> 00:16:13,135
but I've only been cooking
for around ten years.
353
00:16:13,160 --> 00:16:16,135
'I'm a little nervous about Ronan.
How are you gonna accomplish this?'
354
00:16:16,160 --> 00:16:18,495
We are looking for
a light, delicious bao bun.
355
00:16:18,520 --> 00:16:20,215
How are you gonna make sure
it's not dense?
356
00:16:20,240 --> 00:16:21,495
I've put baking powder in.
357
00:16:21,520 --> 00:16:24,855
Generally, it's a dough
that's risen over time, right?
358
00:16:24,880 --> 00:16:27,375
It can take clays to prepare.
I'm worried about it, OK?
359
00:16:27,400 --> 00:16:29,575
OK, hopefully, baking powder
will lighten it up a bit.
360
00:16:29,600 --> 00:16:32,415
OK. We haven't got time for yeast.
We don't. Yeah.
361
00:16:35,520 --> 00:16:37,855
You all right, Kelly?
Yeah, are you?
362
00:16:37,880 --> 00:16:38,855
Yeah, not bad.
363
00:16:40,760 --> 00:16:42,255
Gold, talk to me?
364
00:16:42,280 --> 00:16:44,775
I've got a lobster's tail.
I'm gonna poach the lobster tail...
365
00:16:44,800 --> 00:16:46,975
Yeah.
..and then finish it in butter.
366
00:16:47,000 --> 00:16:49,175
It's a very difficult protein
to get right.
367
00:16:49,200 --> 00:16:50,735
Yep.
We want that to be tender.
368
00:16:50,760 --> 00:16:53,055
Yeah. Make sure we move the entrail
out of the back. Yeah.
369
00:16:53,080 --> 00:16:55,095
Thanks for your help.
We are going for Gold.
370
00:16:55,120 --> 00:16:56,615
Going for Gold.
We are going for Gold.
371
00:16:56,640 --> 00:16:58,415
Come on, let's have it!
372
00:16:58,440 --> 00:17:00,135
Gordon!
373
00:17:00,160 --> 00:17:01,935
What the hell!
374
00:17:01,960 --> 00:17:04,695
Look how things
have changed in 20 years.
375
00:17:04,720 --> 00:17:07,855
Gordon, do you know what this is?
Do not worry.
376
00:17:07,880 --> 00:17:10,575
Mentee and mentor, full 360.
377
00:17:10,600 --> 00:17:12,295
Gordon Ramsay
kicked my arse for six years.
378
00:17:12,320 --> 00:17:14,695
Now, I am coming for him.
379
00:17:14,720 --> 00:17:16,615
Young man, be careful up there.
380
00:17:16,640 --> 00:17:19,335
Gordon, you are staying down there.
381
00:17:19,360 --> 00:17:22,175
Oh, yeah, right, here we go (!)
Dream on, young man.
382
00:17:22,200 --> 00:17:23,895
He's gonna be unbearable, this guy.
383
00:17:23,920 --> 00:17:27,055
Right, listen. I've just been giving
it the big one, yeah?
384
00:17:27,080 --> 00:17:29,495
LAUGHING
No, really?!
385
00:17:29,520 --> 00:17:31,855
Remember, the best dish
wins the right for the team
386
00:17:31,880 --> 00:17:36,135
to cook in this top-flight kitchen
next week, so do not let me down.
387
00:17:36,160 --> 00:17:39,135
We won't.
No, chef. No, chef. OK.
388
00:17:41,240 --> 00:17:42,255
Big man!
Hello.
389
00:17:42,280 --> 00:17:43,655
Tell me about the dish.
390
00:17:43,680 --> 00:17:45,455
Pan-seared pork chop, yeah?
Why pork chop?
391
00:17:45,480 --> 00:17:46,535
I was just excited by it.
392
00:17:46,560 --> 00:17:49,015
I'm amazed those ingredients
came to the basement. Pork chop?
393
00:17:49,040 --> 00:17:50,095
Come on, seriously?
394
00:17:50,120 --> 00:17:53,175
It needs to rest for as long
as it's cooked. Yes, chef.
395
00:17:53,200 --> 00:17:54,695
Use that fat on the outside as well.
396
00:17:54,720 --> 00:17:57,775
I'm gonna make a cauliflower puree.
Cauliflower puree in the basement...
397
00:17:57,800 --> 00:18:00,455
Oui, chef. That's a tough call,
but I love it.
398
00:18:00,480 --> 00:18:01,735
I'm here to push the boat out.
399
00:18:01,760 --> 00:18:04,815
This is the contestants' first time
to show us what they're made of.
400
00:18:04,840 --> 00:18:06,455
We haven't got any blenders.
Yes, chef.
401
00:18:06,480 --> 00:18:09,335
What have you got as a blender?
There's a mini chopper here.
402
00:18:09,360 --> 00:18:11,495
I mean, the equipment
is so depleted down here.
403
00:18:11,520 --> 00:18:13,015
'If we can start it off well,
404
00:18:13,040 --> 00:18:15,735
'then it will send a stern message
to Paul and Nyesha.'
405
00:18:15,760 --> 00:18:16,855
"We're coming to get you."
406
00:18:17,880 --> 00:18:19,015
Oh: YOU bugger!
407
00:18:20,720 --> 00:18:22,855
Eighteen minutes left, team.
408
00:18:22,880 --> 00:18:24,655
Oh, my God!
409
00:18:24,680 --> 00:18:27,095
Wow, this smells amazing, Tia.
410
00:18:27,120 --> 00:18:29,295
So I've made duck curry.
411
00:18:29,320 --> 00:18:31,175
Lovely, what is this dish
gonna say about you?
412
00:18:31,200 --> 00:18:32,975
Curry queen.
Curry queen!
413
00:18:33,000 --> 00:18:34,975
I love a curry queen.
I'm Tia.
414
00:18:35,000 --> 00:18:37,975
I'm from Birmingham,
and I'm a home cook.
415
00:18:38,000 --> 00:18:42,255
I'm a born and bred Brummie,
and it's the best city in the world.
416
00:18:44,320 --> 00:18:46,655
I've been happily married
for 17 years,
417
00:18:46,680 --> 00:18:49,295
and I have three beautiful boys
to show for it.
418
00:18:49,320 --> 00:18:52,055
Growing up, my parents
had three Indian restaurants,
419
00:18:52,080 --> 00:18:54,855
so I'd say food is in my blood.
420
00:18:57,760 --> 00:19:01,975
I'm not scared
against all these restaurant chefs.
421
00:19:02,000 --> 00:19:04,015
For me,
my food always does the talking.
422
00:19:04,040 --> 00:19:05,855
All right, Tia,
what are you working on?
423
00:19:05,880 --> 00:19:07,855
I'm just adding my duck.
Be careful with the duck.
424
00:19:07,880 --> 00:19:09,535
It's very lean, OK?
Yes, yes.
425
00:19:09,560 --> 00:19:12,295
We want it to be tender. So, there's
nice oil and moisture in there.
426
00:19:12,320 --> 00:19:15,455
'With Tia,
she's already had a minimal grab,'
427
00:19:15,480 --> 00:19:17,855
and now I'm very concerned
about her choice
428
00:19:17,880 --> 00:19:21,295
to sort of boil the duck breast
as it could make the meat tough.
429
00:19:21,320 --> 00:19:22,775
What's the plan for the duck skin?
430
00:19:22,800 --> 00:19:27,015
So, the duck skin, I'm gonna deep
fry and then add it as a garnish.
431
00:19:27,040 --> 00:19:28,975
Yeah, if you blanch the skin
a bit, that will help.
432
00:19:29,000 --> 00:19:31,175
Boiling hot water...
Yeah. ..over the top...
433
00:19:31,200 --> 00:19:33,335
Yeah. ..and then cut it into strips,
coat it in spice.
434
00:19:33,360 --> 00:19:34,895
Exactly.
435
00:19:36,400 --> 00:19:38,415
Team, 15 minutes left.
436
00:19:38,440 --> 00:19:40,775
All right, Kelly?
Yeah.
437
00:19:40,800 --> 00:19:43,535
I felt a real nervous anticipation
with you.
438
00:19:43,560 --> 00:19:47,575
Yeah. It's because I haven't been in
a proper kitchen for years. Yeah.
439
00:19:47,600 --> 00:19:49,455
Is that the pastry?
Yeah.
440
00:19:49,480 --> 00:19:51,655
Yeah.
It's like a cheese biscuit.
441
00:19:51,680 --> 00:19:55,255
It's because I didn't pick up
a potato or something like that,
442
00:19:55,280 --> 00:19:57,855
and I thought
I'd just do a bit extra.
443
00:19:57,880 --> 00:20:00,215
'I think Kelly's nerves
are affecting her decisions.'
444
00:20:00,240 --> 00:20:02,175
The cheese biscuits on the side...
445
00:20:02,200 --> 00:20:04,495
I just don't think they'll go with
the haddock.
446
00:20:04,520 --> 00:20:06,215
I'm worried for Kelly.
447
00:20:06,240 --> 00:20:08,575
The sausages, you're gonna
take them out of the skin?
448
00:20:08,600 --> 00:20:10,015
Yep.
I love that.
449
00:20:10,040 --> 00:20:12,815
I'm gonna mush them up with the
breadcrumbs, the onions... Love it.
450
00:20:12,840 --> 00:20:14,575
So, it's like
a sort of Asian meatball?
451
00:20:14,600 --> 00:20:16,375
Korean-style meatballs.
OK.
452
00:20:16,400 --> 00:20:18,135
In like a coconut broth.
453
00:20:18,160 --> 00:20:19,775
I look at these,
I think sausage and mash,
454
00:20:19,800 --> 00:20:23,055
but I love the Korean style as well.
'I'm a social media chef.
455
00:20:23,080 --> 00:20:25,655
'I like to show my followers
how to be creative.'
456
00:20:25,680 --> 00:20:26,815
It's what I do.
457
00:20:26,840 --> 00:20:29,655
Fucking hell, even the gas oven
is coming apart.
458
00:20:29,680 --> 00:20:31,935
I told you, we've gotta
stay out of the basement.
459
00:20:33,280 --> 00:20:35,055
It's a nightmare.
What do you need, jade?
460
00:20:35,080 --> 00:20:37,335
I need a tin opener, chef.
Tin opener, anybody?
461
00:20:37,360 --> 00:20:38,535
Fucking hell!
462
00:20:42,360 --> 00:20:44,815
Ah, shit! Here we go.
463
00:20:44,840 --> 00:20:46,815
Jesus Christ!
464
00:20:46,840 --> 00:20:49,215
Ah, these pans are terrible.
465
00:20:51,120 --> 00:20:53,855
Shit. Urgh!
466
00:20:55,680 --> 00:20:57,415
Layla?
Yeah?
467
00:20:57,440 --> 00:20:59,575
I want you to do this with me.
Yes.
468
00:20:59,600 --> 00:21:02,135
Breathe in. Breathe out.
469
00:21:02,160 --> 00:21:04,335
Relax your shoulders,
you're cooking stressed.
470
00:21:04,360 --> 00:21:05,495
Yeah.
Do what you know.
471
00:21:05,520 --> 00:21:08,255
Yeah.
Twelve minutes.
472
00:21:08,280 --> 00:21:09,375
Oh, shit.
473
00:21:09,400 --> 00:21:11,695
Nyesha, it's not nice at all.
It's really dense.
474
00:21:11,720 --> 00:21:13,335
It's really, really dense,
the dough.
475
00:21:13,360 --> 00:21:15,855
A bao bun is fluffy, right?
It's tender.
476
00:21:15,880 --> 00:21:17,815
They felt like bricks.
477
00:21:17,840 --> 00:21:19,775
I'm trying to think what else
we could do.
478
00:21:19,800 --> 00:21:22,175
So you need to pivot.
I felt this is it.
479
00:21:22,200 --> 00:21:23,335
I'm out of
the competition.
480
00:21:23,360 --> 00:21:24,575
'I had to do something.'
481
00:21:24,600 --> 00:21:27,895
I'm gonna have to make rotis.
Yeah, exactly. Make some rotis.
482
00:21:27,920 --> 00:21:29,335
Smart.
483
00:21:29,360 --> 00:21:31,935
This is stressful.
OK, let me show you.
484
00:21:31,960 --> 00:21:36,375
When you want a circle, roll out
away from you, you turn, right?
485
00:21:36,400 --> 00:21:38,575
Whatever part is not a circle,
486
00:21:38,600 --> 00:21:40,495
you need to roll towards that part,
OK?
487
00:21:40,520 --> 00:21:43,095
Ronan, have you ever cooked
under pressure like this before?
488
00:21:43,120 --> 00:21:45,575
Oh, hell, no!
489
00:21:45,600 --> 00:21:47,215
Oh, my God.
490
00:21:47,240 --> 00:21:49,215
This has got a crack
in the bottom of it. No!
491
00:21:49,240 --> 00:21:50,975
Oh, no!
492
00:21:52,800 --> 00:21:54,175
I'm making a cauliflower puree.
493
00:21:54,200 --> 00:21:56,655
That mini chopper, it was
like trying to start a lawnmower.
494
00:21:56,680 --> 00:21:59,815
It was absolutely nuts,
but I had my heart set on doing one.
495
00:21:59,840 --> 00:22:02,055
Oh, my God, come on!
496
00:22:03,280 --> 00:22:04,495
Come on.
497
00:22:06,680 --> 00:22:09,775
This is so hectic, man.
498
00:22:09,800 --> 00:22:11,775
My name's Callum.
499
00:22:11,800 --> 00:22:14,175
I'm from Prestwick, and I'm 26.
500
00:22:14,200 --> 00:22:17,295
I was a professional chef
and absolutely loved it.
501
00:22:17,320 --> 00:22:20,615
It was everything
that I'd dreamed of.
502
00:22:20,640 --> 00:22:22,415
Everything changed
503
00:22:22,440 --> 00:22:25,815
when I was involved in a
really serious motorcycle accident.
504
00:22:25,840 --> 00:22:28,655
I had to get my leg amputated.
505
00:22:28,680 --> 00:22:32,255
Through physio I just
wanted to get stronger and fitter
506
00:22:32,280 --> 00:22:33,935
and that led me to sport.
507
00:22:35,040 --> 00:22:39,215
I set myself a goal
of getting to the Paralympics,
508
00:22:39,240 --> 00:22:40,295
and that's what I done.
509
00:22:40,320 --> 00:22:44,535
I am insanely proud
to wear that jersey.
510
00:22:44,560 --> 00:22:47,455
Although I love being an athlete,
sport isn't forever.
511
00:22:47,480 --> 00:22:50,335
After everything I've been through,
it's made me more determined
512
00:22:50,360 --> 00:22:53,935
to get back in a kitchen now.
I cannot wait for it.
513
00:22:53,960 --> 00:22:55,975
What do you need?
just these...
514
00:22:56,000 --> 00:22:57,895
Beautiful sear. Beautiful.
Thank you, chef.
515
00:22:57,920 --> 00:22:59,895
I'm amazed you got that
cauliflower puree up.
516
00:22:59,920 --> 00:23:02,215
If you could check
the season on that, chef? Ah-ha.
517
00:23:02,240 --> 00:23:03,975
Good. Touch more salt in there.
Touch more?
518
00:23:04,000 --> 00:23:06,615
Do it when it's hot, so when it
cools down, it tastes of seasoning.
519
00:23:06,640 --> 00:23:08,895
It's hard to season things
when they're cold. Yes, chef.
520
00:23:08,920 --> 00:23:10,135
I am so impressed so far.
521
00:23:10,160 --> 00:23:13,335
We may be in the basement, but I can
tell you, we are cooking next level.
522
00:23:14,720 --> 00:23:16,735
Oh, look at these duck skin crisps.
523
00:23:16,760 --> 00:23:18,255
Are you happy with them?
524
00:23:18,280 --> 00:23:20,455
I might put them
in a frying pan a little bit more.
525
00:23:20,480 --> 00:23:21,655
Yeah, I think so.
Yeah?
526
00:23:21,680 --> 00:23:23,975
You wanna render that out,
because if you taste that...
527
00:23:24,000 --> 00:23:25,375
Have you tasted it?
No, I haven't.
528
00:23:25,400 --> 00:23:27,295
Make sure you taste
that they're crispy.
529
00:23:27,320 --> 00:23:29,975
Ew! They're disgusting.
They're bitter.
530
00:23:30,000 --> 00:23:31,815
I didn't have enough time
to fix it.
531
00:23:31,840 --> 00:23:34,295
Don't give up, Tia.
Put them in the bin!
532
00:23:34,320 --> 00:23:38,015
Yuck!
Oh, my God, can it get any worse?
533
00:23:38,040 --> 00:23:40,335
Ten minutes, OK? Ten minutes.
534
00:23:40,360 --> 00:23:41,695
I'm not having a good clay.
535
00:23:41,720 --> 00:23:45,175
Every second matters, OK?
Stay focused. You've got this.
536
00:23:53,200 --> 00:23:55,895
Team, eight minutes left.
537
00:23:55,920 --> 00:23:57,855
Oh, shit.
538
00:23:57,880 --> 00:23:59,055
Watch that fish, Kelly.
539
00:23:59,080 --> 00:24:01,095
We had the finest pick
of the ingredients,
540
00:24:01,120 --> 00:24:04,655
and we've got the finest equipment.
We've got everything here.
541
00:24:04,680 --> 00:24:06,695
No excuses.
542
00:24:06,720 --> 00:24:09,135
Right, I've gotta use everything.
Have I used everything?
543
00:24:09,160 --> 00:24:10,615
Use, use, use, use.
544
00:24:10,640 --> 00:24:13,175
Come on, young man.
You've got a lot going on here.
545
00:24:13,200 --> 00:24:15,615
I know we're in the basement,
but we've gotta get out, right?
546
00:24:15,640 --> 00:24:17,415
Yeah, yeah, yeah.
We're out. We're out, chef.
547
00:24:17,440 --> 00:24:18,455
We're taking you out.
548
00:24:18,480 --> 00:24:20,455
'I grabbed a lot,'
549
00:24:20,480 --> 00:24:23,335
and you think, "Right, I've got
to use every one of these items."
550
00:24:23,360 --> 00:24:25,935
The stress!
551
00:24:25,960 --> 00:24:27,335
What are you cooking now?
Chef?
552
00:24:27,360 --> 00:24:30,455
I leave you for two minutes, and you
go off cooking again! Yes, chef.
553
00:24:30,480 --> 00:24:32,335
Last two minutes,
guys, yes?
554
00:24:32,360 --> 00:24:34,455
Come on,
we've got this, come on!
555
00:24:35,720 --> 00:24:38,775
Christ on a bike!
You've used all your ingredients?
556
00:24:38,800 --> 00:24:40,695
Yes.
OK.
557
00:24:41,800 --> 00:24:44,695
Layla, where's your plate?
Let's go. Don't get too fancy.
558
00:24:44,720 --> 00:24:46,055
Hurry UP-
559
00:24:47,520 --> 00:24:49,495
Let's go. Start plating.
560
00:24:49,520 --> 00:24:50,655
My hands
just totally went.
561
00:24:50,680 --> 00:24:52,015
They were shaking like mad.
562
00:24:52,040 --> 00:24:54,335
Make this count, come on,
you've got this. Fucking hell.
563
00:24:54,360 --> 00:24:57,095
Selwyn, 45 seconds
and you're still cooking.
564
00:24:57,120 --> 00:25:00,175
I know, chef...
Come on, let's go.
565
00:25:01,240 --> 00:25:02,815
The platform is coming down.
566
00:25:02,840 --> 00:25:04,855
When the platform comes back up,
567
00:25:04,880 --> 00:25:06,775
you've got to get the plates
on there.
568
00:25:06,800 --> 00:25:09,135
Yes, chef. 'You can have
the best dish in the world,'
569
00:25:09,160 --> 00:25:11,295
but if it doesn't go on
the platform, it won't be judged.
570
00:25:12,400 --> 00:25:15,255
It all comes down to this.
Oh, my God.
571
00:25:15,280 --> 00:25:19,575
I just panicked, and I put
the bearnaise on my crispy skin
572
00:25:19,600 --> 00:25:22,215
and I just knew
I'd made a huge mistake.
573
00:25:22,240 --> 00:25:23,695
Just get something on the plates.
574
00:25:25,200 --> 00:25:27,335
Platform's on the move, OK?
575
00:25:27,360 --> 00:25:28,735
It's stopping for no-one.
576
00:25:28,760 --> 00:25:31,535
Come on, Layla,
don't let that platform miss you.
577
00:25:31,560 --> 00:25:33,415
Platform's here.
578
00:25:33,440 --> 00:25:35,135
Fifteen seconds, guys,
you've gotta go.
579
00:25:35,160 --> 00:25:38,415
You've gotta go.
When I put my plate on there,
580
00:25:38,440 --> 00:25:39,655
I saw an empty spot.
581
00:25:40,920 --> 00:25:43,015
Seconds.
I'm not ready. I'm not ready!
582
00:25:44,160 --> 00:25:47,135
Come on, Selwyn, seconds!
Yeah, yeah, yeah, yeah, yeah, yeah.
583
00:25:47,160 --> 00:25:50,695
Let's go, let's go, let's go,
let's go! Let's go, let's go.
584
00:25:50,720 --> 00:25:53,095
All done.
You're OK.
585
00:25:53,120 --> 00:25:56,535
Hey, platform's here, guys,
hurry up.
586
00:25:56,560 --> 00:25:58,055
Come on, Layla.
587
00:25:58,080 --> 00:26:00,935
Ten seconds, guys.
588
00:26:00,960 --> 00:26:03,815
Let's go, let's go,
the platform is leaving.
589
00:26:03,840 --> 00:26:05,815
Oh, my God.
590
00:26:05,840 --> 00:26:07,695
You can't be too precious.
591
00:26:07,720 --> 00:26:10,295
'I didn't wanna put my plate
on the platform.'
592
00:26:10,320 --> 00:26:13,175
It didn't come together for me.
My plate is messy!
593
00:26:14,880 --> 00:26:16,135
(50, go, go, go, go!
594
00:26:16,160 --> 00:26:20,095
Platform is here. Platform is here.
595
00:26:20,120 --> 00:26:22,255
Over here, over here.
596
00:26:24,120 --> 00:26:27,175
You smashed it,
come on, well clone!
597
00:26:27,200 --> 00:26:29,575
What a rush, hey?
598
00:26:29,600 --> 00:26:31,055
Hey, what a rush!
599
00:26:31,080 --> 00:26:33,655
Well clone, guys.
600
00:26:33,680 --> 00:26:35,575
We are on the top.
Well done.
601
00:26:35,600 --> 00:26:37,215
Definitely.
Fuck!
602
00:26:37,240 --> 00:26:38,295
Yes, chef.
603
00:26:38,320 --> 00:26:40,775
Well clone.
We're coming for you!
604
00:26:40,800 --> 00:26:44,095
If I've cooked that pork
really well,
605
00:26:44,120 --> 00:26:48,295
I've got this, but you just don't
know with everyone else above you.
606
00:26:48,320 --> 00:26:50,495
None of us wanna go home.
607
00:26:50,520 --> 00:26:52,255
I'm really hoping that we have
the top dish
608
00:26:52,280 --> 00:26:54,135
and that we've got
that great kitchen again.
609
00:26:54,160 --> 00:26:56,615
That was so intense.
610
00:26:56,640 --> 00:27:00,695
I was meant to make bao buns, but
they didn't rise. They were dense.
611
00:27:00,720 --> 00:27:03,015
For a second,
I thought I'd forgotten how to cook.
612
00:27:03,040 --> 00:27:05,535
I had three ingredients! Three?
613
00:27:05,560 --> 00:27:07,375
I wasn't happy
with my dish at all.
614
00:27:07,400 --> 00:27:10,775
My only concern for my dish,
615
00:27:10,800 --> 00:27:13,975
that they'd say
there's way too many elements. Mm.
616
00:27:14,000 --> 00:27:16,695
Going into the judging,
I hope I've clone enough.
617
00:27:16,720 --> 00:27:18,175
I don't know. I don't know.
618
00:27:18,200 --> 00:27:21,575
That was nuts.
I feel overwhelmed.
619
00:27:21,600 --> 00:27:24,295
That was tough, seriously.
620
00:27:24,320 --> 00:27:26,695
Shall we? Tasting?
Yeah.
621
00:27:32,320 --> 00:27:35,215
OK.
Look at this.
622
00:27:35,240 --> 00:27:36,655
Right, all of you, well done.
623
00:27:36,680 --> 00:27:40,655
The best dish of the day
wins immunity for themselves
624
00:27:40,680 --> 00:27:46,895
and their team and avoids
that dreaded cook-off tonight.
625
00:27:46,920 --> 00:27:48,935
As well as win the right to cook
626
00:27:48,960 --> 00:27:51,215
in that luxury top level kitchen
next week.
627
00:27:51,240 --> 00:27:52,735
WOW!
628
00:27:52,760 --> 00:27:55,135
Whoever fails to impress
from the other two teams
629
00:27:55,160 --> 00:27:57,895
must then compete in the cook-off.
630
00:27:57,920 --> 00:28:00,215
Lose that cook-off,
you're going home.
631
00:28:00,240 --> 00:28:05,295
Plus, your team then starts cooking
in the basement next week.
632
00:28:05,320 --> 00:28:06,695
'Oh, God.'
633
00:28:06,720 --> 00:28:08,695
it just means
that there's more pressure.
634
00:28:08,720 --> 00:28:10,895
You're trying to keep yourself
in the competition,
635
00:28:10,920 --> 00:28:13,095
you're trying to keep your team
in that middle kitchen.
636
00:28:13,120 --> 00:28:16,015
Nyesha, let's start with yours
first, shall we?
637
00:28:16,040 --> 00:28:21,655
From the middle floor, first up,
this chef cooked a duck curry.
638
00:28:21,680 --> 00:28:23,095
'Oh, my God.'
639
00:28:23,120 --> 00:28:26,735
What are they gonna think,
but then on the other side,
640
00:28:26,760 --> 00:28:29,815
how many people can say,
"Gordon Ramsay, PaulAinsworth
641
00:28:29,840 --> 00:28:33,215
"and Nyesha Arrington
tried my food"?
642
00:28:33,240 --> 00:28:37,815
I love the depth of flavour,
but meat is a bit tough.
643
00:28:37,840 --> 00:28:39,335
Hm-mm.
Yeah.
644
00:28:39,360 --> 00:28:42,935
It's a tough grab,
duck breast in a curry.
645
00:28:42,960 --> 00:28:46,975
The actual flavour is there, I just
think it's the wrong choice of meat.
646
00:28:47,000 --> 00:28:49,175
I think I could have clone
much better with it.
647
00:28:49,200 --> 00:28:50,535
I was so disappointed
with that.
648
00:28:50,560 --> 00:28:53,215
Moving on, we have a lamb loin.
649
00:28:53,240 --> 00:28:56,055
This is with a handmade roti.
650
00:28:56,080 --> 00:28:58,535
It actually was meant to be
a bao bun originally,
651
00:28:58,560 --> 00:29:01,375
and sort of transformed into a roti.
652
00:29:01,400 --> 00:29:03,375
I just love the fact
that you pivoted.
653
00:29:03,400 --> 00:29:05,255
The lamb is beautiful.
You're in heaven.
654
00:29:06,920 --> 00:29:07,975
This is amazing.
655
00:29:08,000 --> 00:29:10,535
The flavours in that dish
are beautiful.
656
00:29:10,560 --> 00:29:12,335
I love it.
657
00:29:12,360 --> 00:29:13,935
'I was so shocked.'
658
00:29:13,960 --> 00:29:16,455
What an absolute roller-coaster
of emotions.
659
00:29:16,480 --> 00:29:21,175
Next up,
prawn with a beurre blanc sauce.
660
00:29:21,200 --> 00:29:22,655
The sauce is nice.
661
00:29:22,680 --> 00:29:23,975
I like that beurre blanc.
662
00:29:24,000 --> 00:29:26,535
It's just a shame that
the prawns are somewhat tough
663
00:29:26,560 --> 00:29:28,655
cos they seem slightly overcooked.
664
00:29:30,160 --> 00:29:32,535
This is our final dish,
a pan-roasted turbot.
665
00:29:34,080 --> 00:29:36,495
That celeriac puree is amazing.
666
00:29:36,520 --> 00:29:38,695
Shall we descend
down to the basement?
667
00:29:38,720 --> 00:29:41,895
First of all, I'm amazed that a pork
chop made it down to the basement,
668
00:29:41,920 --> 00:29:43,215
so thank you for that.
669
00:29:43,240 --> 00:29:45,415
And done with that
cauliflower puree.
670
00:29:45,440 --> 00:29:48,015
I'm super worried about them
cutting into that pork.
671
00:29:48,040 --> 00:29:50,255
I just hope it's cooked perfectly.
672
00:29:51,440 --> 00:29:55,055
I'm so pleasantly surprised
by the tenderness of the pork.
673
00:29:55,080 --> 00:29:56,575
Beautifully cooked.
674
00:29:56,600 --> 00:29:59,695
Wow, that is
some serious next level cooking.
675
00:29:59,720 --> 00:30:01,695
And from the basement, too.
676
00:30:01,720 --> 00:30:04,295
It's been a long time since
I've been in a professional kitchen,
677
00:30:04,320 --> 00:30:05,575
super proud of myself.
678
00:30:05,600 --> 00:30:08,575
This is a pan-roasted flank steak.
679
00:30:08,600 --> 00:30:12,135
The sauce is well made, need
a bit more cooking on the steak.
680
00:30:13,560 --> 00:30:18,535
This dish, it's a take on an
Asian meatball with a coconut broth.
681
00:30:18,560 --> 00:30:23,935
The broth is delicious, just a touch
less char on those meatballs.
682
00:30:23,960 --> 00:30:26,135
I'm really appreciating
the complexity
683
00:30:26,160 --> 00:30:28,215
in such a humble ingredient grab -
684
00:30:28,240 --> 00:30:30,975
sausage, potatoes,
it's elevated here,
685
00:30:31,000 --> 00:30:32,455
and really lovely on my palette.
686
00:30:34,000 --> 00:30:40,255
Here we have a fusilli pasta
bound with some yoghurt and chorizo.
687
00:30:40,280 --> 00:30:42,295
I think this is kind of first clay
nerves,
688
00:30:42,320 --> 00:30:45,495
grabbed a lot and not quite sure
what to do with it,
689
00:30:45,520 --> 00:30:47,015
and you just need to calm it down.
690
00:30:47,040 --> 00:30:50,295
'My mind is buzzing.'
I could be in for the cook-off.
691
00:30:50,320 --> 00:30:52,055
We move to the top kitchen.
692
00:30:52,080 --> 00:30:54,055
The lobster.
Mm.
693
00:30:54,080 --> 00:30:58,335
That shows some balls tonight
to grab the most difficult shellfish
694
00:30:58,360 --> 00:31:00,255
on the planet, lobster.
It's beautiful.
695
00:31:00,280 --> 00:31:03,535
Just be careful of that sauce.
just a little bit too thin.
696
00:31:03,560 --> 00:31:04,975
Home cook, good job.
697
00:31:05,000 --> 00:31:06,975
Wow, so I thought
that was cooked by a pro.
698
00:31:07,000 --> 00:31:09,255
And it was cooked by me,
home cook.
699
00:31:09,280 --> 00:31:11,175
Good luck, pro chefs.
Mm.
700
00:31:11,200 --> 00:31:14,935
OK, so here we have a chicken
breast, beautiful curry sauce.
701
00:31:14,960 --> 00:31:17,935
Beautiful sear on that chicken,
delicious.
702
00:31:17,960 --> 00:31:21,375
Here, we have a take
on Katsu chicken curry.
703
00:31:22,720 --> 00:31:26,295
Amazing texture on the chicken,
creamy mash, beautiful.
704
00:31:26,320 --> 00:31:30,695
Ancl finally, we have pan-roasted
haddock with a cheese pastry,
705
00:31:30,720 --> 00:31:32,935
like little biscuits.
Cheese pastry?
706
00:31:32,960 --> 00:31:35,135
Yeah, and then a bearnaise sauce.
707
00:31:35,160 --> 00:31:36,455
Please,
just please like it.
708
00:31:36,480 --> 00:31:37,615
Please like it.
709
00:31:37,640 --> 00:31:39,495
The cracker
feels like an afterthought.
710
00:31:41,120 --> 00:31:44,615
The haddock's cooked beautifully,
skin nice and crispy,
711
00:31:44,640 --> 00:31:46,815
but then you've got this dump
of bearnaise sauce
712
00:31:46,840 --> 00:31:49,455
that's made the skin all soft.
What a shame.
713
00:31:49,480 --> 00:31:52,615
I knew I'd made a mistake
with the sauce on the fish.
714
00:31:52,640 --> 00:31:54,855
I was hoping they wouldn't say it,
715
00:31:54,880 --> 00:31:56,815
and when they did,
I was just really gutted.
716
00:31:56,840 --> 00:32:00,175
Some great dishes,
definitely next level.
717
00:32:00,200 --> 00:32:04,815
However, there are some
not so great dishes as well.
718
00:32:04,840 --> 00:32:07,095
We need to debate.
719
00:32:07,120 --> 00:32:09,215
Give us a moment, please.
720
00:32:11,000 --> 00:32:13,775
No way did I want to be
in that elimination, no way,
721
00:32:13,800 --> 00:32:15,215
not-not the first one.
722
00:32:15,240 --> 00:32:18,015
I personally didn't get the pasta.
723
00:32:18,040 --> 00:32:21,175
For me, Gordon, that was
the weakest dish of the clay,
724
00:32:21,200 --> 00:32:22,935
it was all over the place.
725
00:32:22,960 --> 00:32:24,215
Panicked in the basement.
Yeah.
726
00:32:24,240 --> 00:32:25,775
It's out of my comfort zone.
727
00:32:25,800 --> 00:32:28,015
Well,
this is a whole different concept.
728
00:32:28,040 --> 00:32:30,975
I'm gonna come back to that duck.
She grabbed only three ingredients.
729
00:32:31,000 --> 00:32:33,775
Yeah. So, like, what are
we setting ourselves up for here?
730
00:32:33,800 --> 00:32:36,575
The prawn dish. I know.
They were so tiny. I know.
731
00:32:36,600 --> 00:32:38,295
They were so dry.
Absolutely.
732
00:32:38,320 --> 00:32:39,815
The pan-fried haddock?
733
00:32:39,840 --> 00:32:41,655
Yeah, cheese biscuits
with bearnaise. Yeah.
734
00:32:41,680 --> 00:32:42,655
Didn't make sense.
Yeah.
735
00:32:42,680 --> 00:32:45,215
Please, just give me another chance
736
00:32:45,240 --> 00:32:47,015
cos I won't be able to do
the cook-off.
737
00:32:47,040 --> 00:32:50,215
One of these dishes
is gonna win immunity.
738
00:32:50,240 --> 00:32:52,135
We've got to decide the best dish.
739
00:32:52,160 --> 00:32:53,935
I've gotta give it
to the lamb loin,
740
00:32:53,960 --> 00:32:55,775
delicious, and way to pivot,
right?
741
00:32:55,800 --> 00:32:59,135
So, you're voting for your own team?
I know, that's the thing. I know.
742
00:32:59,160 --> 00:33:00,455
That pork chop was brilliant.
743
00:33:00,480 --> 00:33:03,175
It was exceptional,
and we were in the basement.
744
00:33:03,200 --> 00:33:04,695
Yeah.
I'm amazed.
745
00:33:04,720 --> 00:33:07,735
I can't believe how brutal it is.
It is really brutal.
746
00:33:07,760 --> 00:33:09,415
This'll be tough.
747
00:33:09,440 --> 00:33:11,335
Ready, guys? Yes.
Happy? Yes.
748
00:33:20,520 --> 00:33:25,335
Great dishes,
but there can only be one winner.
749
00:33:26,720 --> 00:33:30,535
The winning dish gets immunity from
the cook-off for their whole team
750
00:33:30,560 --> 00:33:33,495
and wins the right to cook
in that top-flight kitchen
751
00:33:33,520 --> 00:33:35,055
for next week's cook.
752
00:33:35,080 --> 00:33:39,495
Tonight's next level dish is...
753
00:33:43,000 --> 00:33:45,295
...the pork chop.
Callum, congratulations.
754
00:33:45,320 --> 00:33:48,175
CHEERING
755
00:33:48,200 --> 00:33:51,255
Couldn't believe it was me, just
absolutely mind blown, blown away.
756
00:33:51,280 --> 00:33:53,375
I can't wait to tell my mum.
757
00:33:56,440 --> 00:34:00,655
Selwyn, are you relieved that Callum
saved you from the cook-off?
758
00:34:00,680 --> 00:34:03,495
Yes.
He should be your best new friend.
759
00:34:03,520 --> 00:34:05,695
Yeah. He is!
760
00:34:05,720 --> 00:34:07,455
Callum, the dish
was fully accomplished,
761
00:34:07,480 --> 00:34:08,855
and it is definitely next level.
762
00:34:08,880 --> 00:34:10,255
Thank you.
How are you feeling?
763
00:34:10,280 --> 00:34:12,455
Yeah, it doesn't get any better
than that.
764
00:34:12,480 --> 00:34:14,055
And you're safe from elimination,
765
00:34:14,080 --> 00:34:18,015
and next week you're starting off
in that top flight amazing kitchen,
766
00:34:18,040 --> 00:34:21,175
and when I say "you",
"you team", it's Team Ramsay.
767
00:34:21,200 --> 00:34:22,535
Well done, guys, come on!
768
00:34:26,800 --> 00:34:30,095
Head to the lounge.
Well done, great start, off you go!
769
00:34:31,680 --> 00:34:36,375
I'm safe, not because of my own
doing, but because of my team,
770
00:34:36,400 --> 00:34:40,415
so, I've got to step up to the mark
and keep up to their level.
771
00:34:40,440 --> 00:34:42,655
OK, now for the not so good news.
772
00:34:42,680 --> 00:34:44,495
Nyesha and Paul...
773
00:34:46,040 --> 00:34:52,975
...you've both gotta select one dish
to send in to the cook-off.
774
00:35:10,040 --> 00:35:11,575
Yes! Come on!
775
00:35:12,800 --> 00:35:14,735
Team Ramsay's safe...
776
00:35:14,760 --> 00:35:17,135
Oh, my God!
Yeah!
777
00:35:17,160 --> 00:35:19,535
'..But it's crunch time
for the other two mentors
778
00:35:19,560 --> 00:35:22,375
'as they must each nominate someone
for the cook-off.'
779
00:35:23,800 --> 00:35:27,055
Please, please,
don't send me into the cook-off.
780
00:35:27,080 --> 00:35:29,935
Nyesha and Paul,
781
00:35:29,960 --> 00:35:36,375
you've both got to select one dish
to send into the cook-off.
782
00:35:36,400 --> 00:35:38,375
Paul, I'm gonna ask you first.
783
00:35:38,400 --> 00:35:40,815
HE SIGHS
784
00:35:40,840 --> 00:35:43,575
The dish that's going
into the cook-off is...
785
00:35:44,920 --> 00:35:47,215
...the haddock.
786
00:35:47,240 --> 00:35:49,975
Kelly, I'm so sorry.
787
00:35:50,000 --> 00:35:55,135
That's the only thing I didn't
want to happen, and it's happened.
788
00:35:55,160 --> 00:35:56,415
Nyesha.
789
00:35:56,440 --> 00:35:59,215
The dish that I'm sending in
to the elimination tonight...
790
00:36:04,160 --> 00:36:06,015
...is going to be the duck curry.
791
00:36:07,400 --> 00:36:09,415
The flavours were delicious.
792
00:36:09,440 --> 00:36:12,735
However,
the duck was just too over-cooked.
793
00:36:12,760 --> 00:36:16,135
'It's a very surreal feeling
being in the elimination.'
794
00:36:16,160 --> 00:36:17,575
Feeling
a little deflated.
795
00:36:17,600 --> 00:36:18,975
You've got this.
796
00:36:20,280 --> 00:36:23,295
Kelly and Tia, you've got
one final chance to keep yourselves
797
00:36:23,320 --> 00:36:28,975
in the competition and keep your
team out of that basement next week.
798
00:36:29,000 --> 00:36:33,895
Whoever wins this cook-off secures
the middle kitchen next week.
799
00:36:33,920 --> 00:36:35,975
Ladies, listen up,
800
00:36:36,000 --> 00:36:38,255
tonight, I'm looking for
one stunning next level...
801
00:36:40,320 --> 00:36:41,655
...rack of lamb dish.
802
00:36:43,440 --> 00:36:47,415
The good news is the platform stays
with you for the entire 30 minutes,
803
00:36:47,440 --> 00:36:53,255
and your mentors will join us
after the cook to taste your dishes.
804
00:36:53,280 --> 00:36:57,415
It's down to them
to decide who stays.
805
00:36:58,800 --> 00:37:00,855
Cook your hearts out.
806
00:37:00,880 --> 00:37:03,495
We've chosen the rack of lamb
because it's a very lean meat,
807
00:37:03,520 --> 00:37:06,295
making it one of the hardest cuts
to cook to perfection,
808
00:37:06,320 --> 00:37:08,815
so there's nowhere to hide.
809
00:37:08,840 --> 00:37:10,175
Good luck.
810
00:37:10,200 --> 00:37:12,735
The thought of doing this cook-off
is scary.
811
00:37:12,760 --> 00:37:15,855
Kelly, you've got this now,
you have. You've got this.
812
00:37:15,880 --> 00:37:18,215
I don't wanna leave now.
813
00:37:18,240 --> 00:37:20,095
It's gonna be tough.
814
00:37:20,120 --> 00:37:22,855
That is not a nice thing to do.
Totally.
815
00:37:22,880 --> 00:37:25,375
You know, she's gotta really
believe in herself.
816
00:37:25,400 --> 00:37:26,615
This could be her last cook.
817
00:37:26,640 --> 00:37:28,175
H119-
818
00:37:31,560 --> 00:37:32,695
You'll be fine, OK?
819
00:37:34,360 --> 00:37:38,815
Oh, my God, up here is, like, fancy!
You've got this, Tia.
820
00:37:38,840 --> 00:37:41,015
I'm gonna do yoghurt
and marinated chops.
821
00:37:41,040 --> 00:37:43,295
Just cook like you're at home,
your kitchen,
822
00:37:43,320 --> 00:37:46,415
you're cooking for your boys.
Breathe, breathe.
823
00:37:46,440 --> 00:37:48,375
We need Tia to win.
824
00:37:48,400 --> 00:37:51,695
If she does sadly lose, we also have
to go into the basement next week.
825
00:37:51,720 --> 00:37:54,295
So,
to start off getting the lamb in?
826
00:37:54,320 --> 00:37:56,495
Yeah.
Cos then I can let that rest.
827
00:37:56,520 --> 00:37:58,815
Yeah, that's it.
Get the meat on, get the sauce on.
828
00:38:01,080 --> 00:38:03,455
Right, your last chance
to prove yourselves.
829
00:38:03,480 --> 00:38:05,015
Yes, chef.
Have we got this?
830
00:38:05,040 --> 00:38:07,655
Yep. Good luck to you both, OK?
Kelly, come on!
831
00:38:07,680 --> 00:38:12,855
When that platform descends,
as it turns green we are off, OK?
832
00:38:12,880 --> 00:38:14,535
Here we go, ladies, good luck.
833
00:38:14,560 --> 00:38:15,895
Oh, here we go.
834
00:38:15,920 --> 00:38:17,375
Oh, my days.
835
00:38:17,400 --> 00:38:20,055
Go, go, come on,
30 minutes.
836
00:38:20,080 --> 00:38:21,855
Take a deep breath.
837
00:38:21,880 --> 00:38:23,415
Let's go, rack of lamb.
838
00:38:23,440 --> 00:38:24,735
There you go,
well done.
839
00:38:24,760 --> 00:38:27,335
This cook-off is a tough one,
rack of lamb.
840
00:38:27,360 --> 00:38:30,655
Get the lamb underway, drop
back for the starch, the greens,
841
00:38:30,680 --> 00:38:32,215
start your sauces.
842
00:38:32,240 --> 00:38:35,215
It's every chef's nightmare
because when you slice that open,
843
00:38:35,240 --> 00:38:37,175
if that's undercooked,
you're screwed.
844
00:38:37,200 --> 00:38:39,375
And if it's overcooked,
you've got nowhere to go.
845
00:38:39,400 --> 00:38:42,015
Right, tell me,
what are you gonna do?
846
00:38:42,040 --> 00:38:43,655
Indian spice.
847
00:38:43,680 --> 00:38:46,255
Smart move. Cut it into chops
or marinate, or where are we going?
848
00:38:46,280 --> 00:38:51,575
I'm gonna put it into chops
because that's how we do it at home.
849
00:38:51,600 --> 00:38:53,895
I'm here with my Indian flavours,
850
00:38:53,920 --> 00:38:56,095
and I wanted to put those
on the plate.
851
00:38:56,120 --> 00:38:57,895
There you go,
you know what you're doing.
852
00:38:57,920 --> 00:38:59,655
Three minutes gone.
853
00:38:59,680 --> 00:39:01,655
Right, Kelly, how are you
gonna cook this thing?
854
00:39:01,680 --> 00:39:02,855
Where are you gonna go?
855
00:39:02,880 --> 00:39:07,655
So, I'm gonna do a rack of lamb,
a lovely wine and juniper berryjus.
856
00:39:07,680 --> 00:39:10,295
Nice.
Some saute cabbage.
857
00:39:10,320 --> 00:39:12,895
Potatoes, what are you gonna do
with those? Mini fondants. Nice.
858
00:39:12,920 --> 00:39:15,055
I love that idea.
Don't let that pressure get to you.
859
00:39:15,080 --> 00:39:16,575
I won't, chef.
860
00:39:16,600 --> 00:39:18,775
'I haven't cooked a rack of lamb
for ages.'
861
00:39:18,800 --> 00:39:20,255
It's really overwhelming.
862
00:39:20,280 --> 00:39:22,575
Kelly's cooking
a rack of lamb whole,
863
00:39:22,600 --> 00:39:26,735
and Tia's cut it into chops.
This could be a fascinating battle.
864
00:39:29,320 --> 00:39:33,535
Eight minutes gone,
22 minutes to go, come on.
865
00:39:33,560 --> 00:39:35,775
What's going through your mind?
At this present moment,
866
00:39:35,800 --> 00:39:37,415
I just wanna get my chops right.
867
00:39:37,440 --> 00:39:39,575
Exactly right.
I can't get my meat wrong this time.
868
00:39:39,600 --> 00:39:40,575
You're right.
869
00:39:40,600 --> 00:39:43,135
Tia, Tia, think about giving
the lamb maybe some colour.
870
00:39:43,160 --> 00:39:44,615
On the grill, maybe?
871
00:39:44,640 --> 00:39:46,815
I'm gonna put them
on the griddle.
872
00:39:46,840 --> 00:39:49,495
There they go, get that
really nice and coloured, nice.
873
00:39:49,520 --> 00:39:52,975
Oh, it must be so much pressure.
Oh, God!
874
00:39:54,160 --> 00:39:55,615
That's great, Kelly.
875
00:39:55,640 --> 00:39:59,335
She's just gotta believe in herself
cos you can't cook well
876
00:39:59,360 --> 00:40:01,935
if you're totally crushed
by your nerves.
877
00:40:01,960 --> 00:40:03,895
How's it tasting, Kelly?
How's the sauce tasting?
878
00:40:05,680 --> 00:40:06,935
Good?
879
00:40:06,960 --> 00:40:09,095
Watch your cabbage,
watch your cabbage.
880
00:40:09,120 --> 00:40:10,215
Yeah, oh, fuck!
881
00:40:14,640 --> 00:40:16,975
Ancl she's burning that.
She's burning that now, God.
882
00:40:17,000 --> 00:40:18,055
Oh, no!
883
00:40:18,080 --> 00:40:22,415
I was busy doing other things
and I nearly burnt my cabbage,
884
00:40:22,440 --> 00:40:23,895
but I saved it in time.
885
00:40:23,920 --> 00:40:25,295
Don't worry.
886
00:40:25,320 --> 00:40:27,615
I think Kelly felt
a bit of pressure from all of us.
887
00:40:27,640 --> 00:40:29,975
I think anyone would when you've got
where you're gonna be
888
00:40:30,000 --> 00:40:32,735
in terms of kitchen
all riding on you. It's just a lot.
889
00:40:32,760 --> 00:40:34,975
Good, good, good, good.
890
00:40:36,600 --> 00:40:37,655
You OK?
Yes.
891
00:40:37,680 --> 00:40:40,295
Think how you could elevate that...
Yes, yes. ..Tia, please. Yep.
892
00:40:40,320 --> 00:40:43,655
We are at eight minutes remaining.
893
00:40:43,680 --> 00:40:45,815
Next level dish, guys.
894
00:40:45,840 --> 00:40:48,015
There you go. Gently.
895
00:40:48,040 --> 00:40:49,975
OK, you're doing great.
Thanks, chef.
896
00:40:50,000 --> 00:40:51,975
OK, there you go.
I love you. 'I actually do.'
897
00:40:52,000 --> 00:40:53,415
I literally love him.
898
00:40:55,800 --> 00:40:59,735
Cabbage, fondant, asparagus,
put the lamb last, sauce.
899
00:40:59,760 --> 00:41:01,775
Never put the lamb first, OK?
900
00:41:01,800 --> 00:41:03,975
Get some confidence, girl.
Yes, chef.
901
00:41:04,000 --> 00:41:07,575
I need to stop over thinking
and just believe in myself.
902
00:41:07,600 --> 00:41:09,535
How we doing, Tia?
903
00:41:11,720 --> 00:41:13,335
This sauce is a bit salty.
904
00:41:13,360 --> 00:41:16,335
Finish it with cream or something.
Finish it with cream. Or yoghurt.
905
00:41:17,960 --> 00:41:20,215
I'm not quite sure if we can cope
watching this!
906
00:41:20,240 --> 00:41:23,015
Maybe some cumin. Tia, you're
running around like PaulAinsworth
907
00:41:23,040 --> 00:41:25,615
looking for a Cornish pasty.
What do you need?
908
00:41:25,640 --> 00:41:28,575
Sugar, sugar.
I don't wanna let my team down.
909
00:41:28,600 --> 00:41:29,655
I've got to do it
for them.
910
00:41:31,200 --> 00:41:33,135
Here we go, last two minutes.
911
00:41:33,160 --> 00:41:36,255
Start dressing the plates,
let's go, come on, guys.
912
00:41:36,280 --> 00:41:40,095
Come on.
Big, deep breath.
913
00:41:40,120 --> 00:41:42,775
Once you've got the lamb,
then drizzle sauce, got me? Yep.
914
00:41:42,800 --> 00:41:45,255
Deep breath, deep breaths,
you've got this.
915
00:41:47,080 --> 00:41:50,535
Kelly, cut the meat.
You can't hide with a rack of lamb.
916
00:41:50,560 --> 00:41:51,935
This is the moment of truth.
917
00:41:51,960 --> 00:41:54,815
When you cut into the lamb,
it's got to be perfectly pink.
918
00:41:54,840 --> 00:41:57,895
You've got it.
There you go.
919
00:41:57,920 --> 00:42:00,735
That is superb.
Tia, I want the very best.
920
00:42:00,760 --> 00:42:03,575
If that's salty,
don't you dare put it on there. No.
921
00:42:03,600 --> 00:42:06,015
A touch of acid
will take the salt out, OK? Yes.
922
00:42:06,040 --> 00:42:07,015
Come on!
923
00:42:08,480 --> 00:42:10,935
Come on, Tia.
ALL TALK
924
00:42:10,960 --> 00:42:12,935
All of you, let's go.
925
00:42:12,960 --> 00:42:17,495
Fucking hell!
Ten, nine, eight, seven,
926
00:42:17,520 --> 00:42:24,295
six, five, four,
three, two, one, and stop.
927
00:42:28,520 --> 00:42:29,975
Well done.
928
00:42:30,000 --> 00:42:31,895
Thank you, chef.
Good job.
929
00:42:31,920 --> 00:42:34,535
That cook-off
was literally all or nothing.
930
00:42:34,560 --> 00:42:37,015
I had to cook my heart out.
931
00:42:38,320 --> 00:42:39,935
When I walk into the cook-off,
932
00:42:39,960 --> 00:42:43,495
I have absolutely no idea
whose dish is whose.
933
00:42:43,520 --> 00:42:45,775
I just know I do not wanna
send one of my team mates home.
934
00:42:45,800 --> 00:42:48,575
Nyesha, Paul, quite a cook-off.
935
00:42:48,600 --> 00:42:52,815
This is by far the hardest thing
I have ever clone in my life.
936
00:42:52,840 --> 00:42:55,815
Next Level Chef
is not for the faint-hearted.
937
00:42:55,840 --> 00:42:58,095
So,
two amazing next level lamb dishes.
938
00:42:58,120 --> 00:43:01,895
This is a lamb cutlet dish
that has been grilled, marinated
939
00:43:01,920 --> 00:43:03,655
and served with raita.
940
00:43:05,240 --> 00:43:07,895
The sauce is quite high on salt.
941
00:43:09,160 --> 00:43:12,015
I find the lamb
is beautifully cooked.
942
00:43:13,280 --> 00:43:17,335
For me, the lamb itself
is a little under seasoned,
943
00:43:17,360 --> 00:43:21,095
but the spices are coming through
so beautifully.
944
00:43:23,080 --> 00:43:26,975
Our second dish is a rack of lamb
cooked with fondant potato,
945
00:43:27,000 --> 00:43:30,855
braised cabbage, grilled asparagus
served with a juniper berryjus.
946
00:43:32,040 --> 00:43:34,015
The sauce is well made.
947
00:43:34,040 --> 00:43:37,095
I would have liked probably a little
bit more cooking on that lamb.
948
00:43:37,120 --> 00:43:38,975
It just needed a touch longer
in the oven.
949
00:43:40,800 --> 00:43:44,415
The lamb is cooked nicely,
really amazing effort.
950
00:43:44,440 --> 00:43:46,895
Now for the tough part.
951
00:43:46,920 --> 00:43:49,895
Paul, I'm gonna ask you first,
which dish are you saving?
952
00:43:55,920 --> 00:44:01,135
Gordon, I'm gonna go with the dish
that pleased me the most,
953
00:44:01,160 --> 00:44:04,335
and it's the dish that I just
really wanna sit down and eat...
954
00:44:06,000 --> 00:44:07,615
...and for me,
955
00:44:07,640 --> 00:44:12,055
that is the rack of lamb
with the fondant potato and cabbage.
956
00:44:12,080 --> 00:44:13,615
It's really tough.
957
00:44:13,640 --> 00:44:15,375
Love the depth of flavour here,
958
00:44:15,400 --> 00:44:18,975
and the rack of lamb
cooked beautifully here as well.
959
00:44:20,920 --> 00:44:24,175
The dish that I am saving tonight...
960
00:44:25,400 --> 00:44:28,775
...is the lamb
with the fondant potato.
961
00:44:28,800 --> 00:44:31,495
And that dish was cooked by Kelly,
congratulations.
962
00:44:31,520 --> 00:44:34,695
We“ done.
'Thank God')
963
00:44:34,720 --> 00:44:38,295
I'm not going home. Whoo!
964
00:44:38,320 --> 00:44:41,575
Not only did you survive the
cook-off, but you take your team...
965
00:44:41,600 --> 00:44:44,655
Thank you. ..into the middle floor
next week. Thank you.
966
00:44:44,680 --> 00:44:48,175
Well done. Tia, that was a gallant
effort, let me tell you.
967
00:44:48,200 --> 00:44:51,935
I can taste the love you put into
the boys' food on a daily basis.
968
00:44:51,960 --> 00:44:52,935
Thank you.
Well done.
969
00:44:52,960 --> 00:44:54,215
Tia, it's been an hon our,
970
00:44:54,240 --> 00:44:57,175
and you've definitely left an
impression on me, and stay strong.
971
00:44:57,200 --> 00:44:58,295
Thank you.
972
00:44:58,320 --> 00:44:59,695
Obviously I'm gutted,
973
00:44:59,720 --> 00:45:02,375
but to be able to stand alongside
professional chefs,
974
00:45:02,400 --> 00:45:04,415
I am very proud of myself.
975
00:45:04,440 --> 00:45:07,735
This was a once in a lifetime
opportunity, and I can say I did it.
976
00:45:07,760 --> 00:45:08,895
I did it.
977
00:45:10,320 --> 00:45:11,495
Well clone, Tia.
978
00:45:13,120 --> 00:45:16,815
And just like that,
we are down to 11 chefs.
979
00:45:16,840 --> 00:45:19,215
Stay out of these cook-offs.
They are brutal.
980
00:45:19,240 --> 00:45:22,935
We saw some fantastic dishes
tonight, let me tell you,
981
00:45:22,960 --> 00:45:29,735
but the next time we see you,
the competition is going up a level.
982
00:45:35,880 --> 00:45:37,415
Goodnight.
983
00:45:42,360 --> 00:45:44,695
Hello, I'm here.
984
00:45:44,720 --> 00:45:45,975
It's Italian week.
985
00:45:46,000 --> 00:45:47,295
Let go, let go, let go.
986
00:45:47,320 --> 00:45:49,935
Octopus, have you cooked it before?
Never. Ah, Temi!
987
00:45:49,960 --> 00:45:51,695
Pasta, pasta, pasta.
Oh, shit.
988
00:45:51,720 --> 00:45:54,455
Why have you got onions and garlic?
989
00:45:54,480 --> 00:45:56,175
I do not wanna go down.
990
00:45:56,200 --> 00:45:57,735
Come on.
Selwyn!
991
00:45:57,760 --> 00:45:58,735
Fucking hell.
992
00:46:01,840 --> 00:46:03,815
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