All language subtitles for Five.Star.Kitchen.Britains.Next.Great.Chef.S01E05.1080p.HDTV.H264-DARKFLiX

Only a handful of chefs in every
generation have what it takes

to get to the top.

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

A hidden gem.

I want to find that chef.

Michel Roux Jr,
legendary chef at The Langham,

is offering a life-changing
opportunity.

There is
so much on the line here for me,

my reputation, as a person,
as a chef.

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

Oh, shit.

Head chef in the Palm Court
at The Langham, it is

an opportunity that could start
empire and be worth millions.

I need finesse, man.
I need finesse. Oh!

It's a mess.

This is about more
than cooking skills.

A successful restaurateur needs
vision, charisma...

Do I have to dish it out?

THEY LAUGH

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

It's beautiful. Yes!

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

I have to make the right choice.

Who will triumph...

BALLOON POPS, WOMAN SCREAMS

...in the Five Star Kitchen?

Morning!

Morning, Adria. How are you?
Morning, morning. How are you guys?

Such a weird feeling.
I'm in the semifinals.

I'm so proud and excited,

but I still feel
like I need to prove myself.

Give me the biggest hug.

JORDAN CHUCKLES

JORDAN: There's no room
for mistakes.

Everything has to be spot-on
and five-star.

Their expectations are high now.

Now I'm this far,
I want to go all the way.

I'd love to win.

One more chef will be eliminated
today. It will be hard.

The best is still to come.

I want to go to the final,
simple as that.

Can you imagine,
your own name outside the door?

Eyes on the prize.

I like that. I like that.

Let's do this.

MICHEL: The Langham Hotel
is world-renowned

for hosting exclusive celebrations.

Guests will pay big money
to mark life's special moments,

so I need to know that whoever
takes on the Palm Court,

can deliver five-star luxury cooking
at scale.

RAVNEET: Morning, Chefs.

Morning. Morning. Morning.
How are you? Morning, Chef.

It's the semifinal! Hello?!

The semifinal. Imagine.
Oh, my God.

Which means you're that much closer

to having your own restaurant
in The Langham.

Most chefs could never dream
of an opportunity like this.

Today's challenge is about
creating a feasting centrepiece.

Based around your concept,

I want you to think
about sharing iconic dishes.

It's all about creating
memorable experiences -

getting the guests talking

and giving them a bit
of magic at the table.

Think opulence, extravagant,
over-the-top, generosity.

OK, Chefs?

ALL: Yes, Chef. Good luck.

Guests order centrepieces
to celebrate special occasions

with intimate gatherings
of friends and family.

At the Palm Court,
they expect that centrepiece

to be abundant,
luxurious, five-star food.

Any dish that doesn't deliver
on all of those criteria

just won't cut it.

NARRATOR: Each chef has
three and a half hours

to create a feasting centrepiece

that shows off
their restaurant concept.

For Igor, that's Nordic fine dining.

I'm really excited for today,

cos today is one
of my favourites - the centrepiece.

Good. Well, what are you making?

So, the first one will be
the beef tartare,

and then as a main
I'm going to do potato cake.

We call it rosti.

Then, dessert,
I'm going to do panna cotta.

I'm going to have a tree,
I'm going to have a bulb,

so it's glass apples.

And then you take that
and you can taste.

It will be very fun.

OK. It's something new for you.

Since my childhood,

I've been told that
you need the communication,

you can't be a deaf chef.

It took me a lot of years
from the bottom.

I always keep pushing myself
because I wanted to be the best,

and it made me who I am today.

If I see and compare
with the other chefs, I'm too good.

It's fine margins now.

One small element
could send someone home.

Igor, he's probably
the most technical chef left.

His style of food
will create moments of magic,

but his menu reads like
a selection of canapes.

Yeah.

Centrepiece to me is something
that brings people together,

and for me, there is no better dish
that does that than paella.

To represent his concept
of three distinct flavours,

Jordan is putting his own spin
on a Spanish classic.

I'm making paella three ways -

squid, mussels,
and Argentinian prawns,

a chicken, chorizo,
and smoked pepper paella,

and a black rice paella
with chipirones.

I'm just removing the poo vein
and the shells.

I think if Chef Roux gets
a bit of prawn poo in his mouth,

he's not going to be a happy man.

So, Jordan is cooking paella
three ways.

Let's be honest about Jordan -

he's almost chanced his way
all the way to the semifinals.

But he's here,
and now he's got to deliver.

These will be the best paellas
that I've ever made,

so fingers crossed.

DOM: I love a good
sharing platter myself.

To show off his Caribbean concept,
Dom is elevating a Jamaican staple.

This dish is a celebration of goat,
which I'm really excited about.

Going to have
some curried goat tacos,

some goat steak
with some salt cod salsa verde,

and a goat consomme.

With this platter,

I feel like I'm cooking dishes
that really speak to who I am.

I have to go big.

Go big or go home.

So, you've got meat going on today.

Yeah, venison is the secondary.

The pumpkin really should be
the star.

Staying true to her
"vegetable first" concept,

Adria's centrepiece is
a grazing table.

The centrepiece is going
to be the pumpkin steak,

and then the accompaniments are
pickled girolle mushrooms,

and then a nice venison tartare.

It's really important

that the pumpkin is cooked
perfectly well,

cos otherwise,
if the star isn't there,

then, you know,
the sides are meant to accompany

the flavour of the pumpkin itself.

Making the humble pumpkin
five-star isn't easy.

The chef has to really concentrate
on bringing out the flavour

and the textures by using herbs,
spices, and different flavourings.

All the pressure is
on these guys now.

Like, there is no place to hide. Mm.
No safety in numbers.

We are
at the absolute boiling point.

Chefs, you've got an hour
and a half to go.

CHEFS: Yes, Chef. Thank you.

Dom has got so much going on.

He's got lots of different pots
on the go and lots of prep.

Personally, I think Dom's given
himself way too much to do.

Because it's goat, which is
not the easiest thing to cook

in the amount of time he has,
he's really pushing himself today.

The bones that I've roasted off,

I'm now going to put
into the pressure cooker

which will get
all of the marrow out,

and that will ultimately
make my broth for my consomme.

Making consomme is all about getting
as much flavour as possible

into a broth,
and then removing all of the fat.

It's a classical
French cooking technique

that takes a lot of attention,
skill, and usually a whole day.

That smells good, Dom. I love goat.

The only problem is sometimes goat
can be a little bit tough.

Yes, but it's cooking nice and slow.

I think I've got just enough time
to get it nice and tender.

And what have you got going on
in the... I've got... ..pressure cooker?

I want to be able to call it
consomme.

So, you want to make
a consomme in three hours?

Even in a pressure cooker,
that's going some. I know. I know.

You have got a heck of a lot to do,
then. Yes, yes, yes, yes, yes.

Yeah. Indeed. Good luck, Chef.
Thank you, Chef.

My stocks are nearly done.

Fish stock just needs
a little bit longer.

A paella is only as good
as the quality of the stock.

It's the foundation of the dish

and must be full of character
and flavour.

Chefs can spend
a lifetime perfecting it.

Why in the devil
have you got paella stock?

Yes, chef, just a bit of a base.

Um, I've made my own fish stock,

and then there's a chicken
and veg stock as well,

which I've just added some bits in.

So, you're basically using this
as a flavour enhancer?

Yes, Chef. I don't get it.
I'm not keen on that.

Yes, Chef.
I find... I think that's cheating.

OK.

That's how I would do it
if I was to make it at home,

so that's how I've made it here.

I don't think it's necessary. Mm.
I really don't.

I think you can get enough flavour
out of making your own fish stock

and you've got some prawn heads,

or, you know, maybe
some lobster bones in there,

and there should be enough
flavour there. Exactly.

The panna cotta will be vanilla
with whipped cream -

simple, but it's going
to be delicious.

Is the panna cotta...?
You've started it?

Yes. I've got it.
It's boiling there.

I will do it with the gelatine,
and then cool it down.

The key to the perfect panna cotta
is the jiggle,

which you achieve from adding
the right amount of gelatine.

Use too little
and you have a custard,

too much and it'll set hard
like a bouncy ball.

I put some gelatine just in case,
so I have two options.

If one is too soft,
we'll take the harder one.

I wanted to show Rav that I can
do pastry, and it will be amazing.

Chefs, you've got 45 minutes left.

CHEFS: Yes, Chef.

Chef.

I'm worried with Jordan
with the paella.

He keeps shaking the pan. Yeah.

Like, he's taking
the heat away from the pan,

and he's going to stop that crust
from forming as well.

Yeah, he's drawing out all those
textures that we want. Exactly.

For it to be a true paella,

you need to have that
crust underneath.

Once everything's in,

you need to trust
that it's going to cook well.

The more you move it,

the less likely you're going
to get that paella crust.

Without that,
it's just a very good risotto.

Is this going to be
a celebration of pumpkin?

Yes, it's a celebration of autumn.

I'm adding in venison here, which
will kind of give it that, like,

you know, more, like, gamey-ness,

and that's some juniper berries
that I have going here.

I'm trying to really
just up my flavours.

If Adria doesn't nail
the flavour, then she's in trouble.

She's got to be bold, be brave.

Anyone have a blowtorch?

This is for the beef tartare.

I worry with Igor.

His food doesn't
scream generosity to me.

It feels very minimalistic.

It doesn't feel like
it's going to be abundant.

And then you've got the other end
of the scale with Dom.

He's got so much going on,

I worry he's not going to get it
done in time.

I really do.

And he looks
like he's panicking now.

Everything is a rush. Yeah.

Loads and loads and loads
left to do.

Chefs, you've got five minutes left.

Do you have enough time to bring
everything together, Adria, yeah?

Yes, I hope so.

How many elements left, Dom?

Four, Chef.

Four elements left?

Sorry. Excuse me, Chef.

You need to get all
of these filled, Chef?

All of those. Yes.

And then I will hang it.

OK. Push, push, push!

Yeah. Yeah, yeah. Behind, behind.

Uh, backs, please.

OK, Chefs, I need your food finished
and complete...

...now.

It was hard getting that out.

Maybe it could have been
a little bit ambitious of me

in three and a half hours,

but I am that person
that gives myself a lot,

and I'm hoping that the judges
kind of go, "It was worth it."

I like it, Dom. Happy.

I believe they will be impressed
how I'm thinking.

I'm so confident today.

I want to show them they're wrong.
I'm on the top.

MICHEL: Hey, Chefs.

The sharing centrepieces
are ready for tasting.

I'm looking for a feast
that showcases

the chef's concept.

It needs to be an abundant
five-star sharing experience

that's perfect
for a special celebration.

How are you doing, Chefs?

Hmm.

This dish is a celebration of goat.

Dom, I think what you've achieved

in three and a half hours,
remarkable.

It looks inviting and generous.

The goat leg, I loved the sauce -
insanely good.

The consomme broth, brave attempt.

Didn't really work for me.
As a concept, good.

Dom, I would pay big money for this,

and I would also be so excited
to be the insider in the know

to call all my friends to come.

Thank you, Chef.
I appreciate that a lot.

Jordan, it's very colourful,

it's generous, and it's beautiful -
that's what we asked for.

JORDAN: Thank you.

Shall we get stuck in?
Definitely want to eat it.

Make sure you get
them crispy bits, Chef.

I'm looking for them.

Mm.

Tastes good.

The flavour of your stocks,

despite the pre-bought mistake,
I think you're OK, yeah?

But I'm getting chalky bits
of rice in here.

The only crunch you should get
is the burnt bits,

or caramelised bits on
the bottom and on the side,

but that's missing,
which makes me think that it...

...some of it hasn't cooked properly.

It's brave to do a paella,
however, semifinals,

I want incredible,
I want to be wowed.

Thank you, Jordan.
Thank you, Jordan.

Thank you.

It's going to be the full length
of the table.

THEY LAUGH

Smashing. Look at that.

MICHEL LAUGHS

Wow factor - woo! Yeah.
Mission accomplished.

I then lean forward
and have a little look,

and I see things
like a bunch of grapes,

then I see a bit of cheese,
then I see some sliced bread,

some crackers,
stuff that's been bought in.

Mm. So, visually, I'm going,
"Yes, wow! A feast!"

But how much actual work
has gone into this?

I want to eat it.

Flavour-wise, there are some
really lovely things here,

but you didn't need everything else.

Genuinely, you have the makings
of such an amazing chef.

Like, the pumpkin steak
is delicious.

Mm. Thank you, Chef.

Do a whole pumpkin like that.

The little pickled girolles, OK,

bit of sharpness
to clean the palate

and to counterbalance
the sweetness there.

Very, very good.

Really not keen on the tartare.
It's just not right.

As a concept, I like it.

I know it could work here.

And the taste, yeah,
you've upped your game.

Oh!

This is Yggdrasill,
the Nordic tree of life.

Visually, is this a wow, moment?

Yes! But is it going
to fill my belly?

I don't know.

I actually really enjoyed it.
The tartare is banging.

I really enjoyed the rosti as well.

I think the panna cotta was
far too set, Igor,

and that lets me down.

This doesn't do abundance for me.
Mm.

Visually, it's stunning...

...but it's not really
what we asked for.

It's not quite
hitting the brief for me.

This is five-star for me.

This is what people will come for.

But it's up to you.

I think what you've done
is not celebratory.

You know, it's not a birthday,
it's not a wedding,

it's not, you know party time.

Thank you.

Thank you, Igor.

So, if you thought today was hard...

...tomorrow's going to be hell.

Tomorrow is a banquet
for a 50th birthday celebration.

Each one of you is going
to take a course,

and you're going to deliver
100 plates per course.

Oh, my God.
THEY LAUGH

This is life at The Langham, guys.

Our reputations,

the hotel's reputation
is on the line.

Big responsibility. Yep.

Design a menu between you,
and I'll see you tomorrow morning.

ALL: Yes, Chef.

This is for a place in the final.
One of you will be going home.

Let's go.

It's going to be a big one.

Three challenges in a row.

I could see it in your face you're
just so happy, and you deserve it.

I do feel chuffed, actually.
That was, yeah, good man.

What did you think about what
the judges said about your food?

I'm doing it my own way. Yeah.

I'm not doing a copy of anyone...
Yeah. ..and I'm happy with this. Mm.

It was very beautiful, as always.
It was stunning.

I'm so excited. I love a banquet.

Well, yeah, I'm excited-ish.
HE LAUGHS

When a guest chooses to hold
their big celebration

at a five-star hotel,
they expect perfection,

and for me, if they're spending
that kind of money,

they'd better bloody well get it.

The chefs have six hours
to each produce a course

for the birthday party of 100
guests.

Good morning, Chefs.
Morning, Chef. Morning, Chef.

You are fighting for a place
in the final.

This is the chance of a lifetime.

Grab the opportunity.

ALL: Yes, Chef.

Go on, guys. Crack on.

Thank you.
Guys, good luck, yeah? Good luck.

Creating a menu for
a five-star banquet takes skill.

Every course needs
to look and taste amazing

and be plate able quickly
and consistently.

For me, it's really about elevating
the fine-dining side of things.

It's our one chance
to get into the finals,

and it's not an easy chance.

100 plates of food,
and I'm going first.

So, Adria... Yes, Chef.

...what course are you doing?

I'll be doing the starter today.

I'm going to make tomatoes the star.

It's going to be a gazpacho,

but instead of having
a traditional crispy bread,

I'm going to do a pakora -
an Indian spiced fritter -

and then some savoury granola.

I love the idea of a gazpacho
to start off the menu.

So excited.

It's very easy for me.
It's all about to make it perfect.

I'm not ready to go home yet.
I still have a lot to achieve.

I'm going to do a scallop mousse,

and then we're going to have
a crispy potato,

and then I'm going to have
a beurre blanc sauce.

So, I want to show my skills,
and this is why I'm here.

I'm doing rack of lamb
with lavender, thyme, and rosemary,

and then I'm going ratatouille
and fondant potato,

which I'll infuse with the herbs

that I'm using for the lamb
as well, Chef.

Are you making your stock?
Yes, Chef.

Good.

This is my ticket to the final,

so if I want to be in the final,
this dish needs to shine.

And it's also the main course -
the most important one.

DOM: Now I'm this far,
I want to go all the way.

I'd love to win.

I need today to go perfectly.
No room for mistakes.

Pastry Chef Dom.

Yes, Chef.

What you making?

So, I am doing a layer cake.

Four layers - coconut, lemon,
and rum-flavoured sponge,

and then there's
a lemon curd custard layer,

then there's a raspberry layer.

I'm just having an absolute mare.

What's the issue?

I'm going to have to do this cake
in at least two batches.

It's going to be challenging.

Adapt to what you have.

Being overly ambitious is
dangerous at a banquet.

Chefs need to know they can cook up

and serve 100 plates
of their dish in the time they have.

There is no excuse
for not delivering.

Chefs... CHEFS: Yes, Chef.

...you have two hours
and 40 minutes to go.

CHEFS: Yes, Chef.

RAVNEET: Cold soup,
gazpacho for a starter.

What do you think?
Five-star enough?

I think if she does it well, yes.
Like, it's actually very smart.

First course,
you want it to be cold,

you want it to be easy to execute.

It can be done in advance

so that all we're then doing
at the end

is to soup-in, a bit of garnish,
job done.

What about Jordan in the back?
He's smiling away.

His challenge is going to be

to cook all of those racks
to perfection.

He's also got the hardest course
cos he has to have hot,

so he has to nail this,

and the pressure will really be
on him during service.

Dom, he's had a mare this morning
with his cake, with his sponge. Oh!

It's just taken him all morning,

like, so I think
he's a little bit behind...

Does he need a hand?
..because he had to do it.

Does he need a hand? Probably.
Is he going to get one? No.

I want them to come together
later as a team during service,

but right now,
their prep is their prep.

I actually don't know

if they realise how difficult
this is going to be.

To do five-star cooking times 100...

Yeah.
..this is a massive undertaking.

Yeah.

It's two hours until service,

and the birthday banquet guests
are arriving.

I definitely expect perfection

when you're having
such an important event,

like my mum's 50th birthday.

She really wants something delicious
but exciting.

Just really beautifully
executed dishes that taste amazing.

I don't want my guests to walk away
not enjoying their evening

because it was ruined by a dish.

That's something
that's really important,

and I really hope
the chefs get it right.

Going to get my pakoras on.

How are you getting on, Adria?
Soup's chilling?

No, not yet.

The elements are prepped
but I need to actually make it.

You're not worried

that your soup's not going
to infuse in flavour in time.

Taking risks, Chef. Taking risks.

I'm concerned that it's two hours
pretty much to go,

she still hasn't made the gazpacho.
Mm.

Do you know what I mean?

And I understand
it's infusing as it is,

but we know the true flavour,

the true work starts
once it's blitzed.

Yes, and the flavour improves.

And it needs time to settle,

so I hope she gives herself
enough time.

Careful. Keep an eye on it.

Don't let it dry out.

So, you're searing it... Yes, Chef.

...with loads of rosemary, I can see,
which is good.

Lots of rosemary, seasoning,

and then just laying it on a bed

with some lavender hay,

ready to roast chef.

Make sure the lamb gets
to rest properly, though.

Oui, Chef.

You have exactly one hour to go.

Behind.

With his scallop mousse
ready for baking,

Igor's on to his potato rosti nests,

but each need to be
individually fried.

How are you getting on, Igor?
Are you going to have enough time?

Uh, yeah.

Are you going to make any extra,
just in case? Yes.

I always have something
like a backup.

Always extra.

To get the quantities right
for a banquet

is actually one of
the easiest things to do,

cos you're working to a set number.

100 people, 50 people,
200, whatever it is,

you always then give yourself
a slight tolerance.

Chefs who do the best
in these situations

are almost always
the most organised.

Have you done this cake before?

I've done the elements separately.

I'm really worried
about Dom's cake.

Yeah. I mean the sponge looked big.

Then that cream or that curd
looked like a lot.

And then he's got another sponge
to go on top,

and some raspberry mousse.

I mean, it's got to be dainty,

it's got to have finesse
and elegance,

but a cake this big...

I know. ..it's not going
to look great, is it? No.

Don't know, Chef.

So, the biggest issue is
that it's just too big, right?

The layers are too thick.

Yes, Chef. So it's too much cake.

Yes, Chef.

We want nice clean layers. Yes.
Elegant plating, refined.

Yes, Chef.

Are you happy with the curd
that's pouring out?

At this point, Chef, I'm not really
sure how I feel about everything.

I just need a moment to... OK.
..to get it together.

Oh, wow. I can't wait.

With 30 minutes until service,

100 guests are taking their seats
in the grand ballroom.

I'm taking a huge risk
letting these chefs loose

on a real Langham banquet...

...but I need to know that the chef
who wins the Palm Court

can handle this sort of pressure

whilst producing five-star dishes
at scale.

Adria... Yes.

...the pass is yours. Yes.

We're serving in 11 minutes,
the first table.

Yes, Chef.

It does look splendid, doesn't it?

It's gorgeous, and
there's so many people here.

They're all dressed up
to the nines for the occasion.

Isn't it wonderful?
The starters are due.

Crossed fingers hoping
they will be out on time.

Once we start, we bash it out,
yeah? Yes, Chef.

15 minutes, all 100 plates.

Get the tomatoes on, Chef.

To plate 400 dishes,

the chefs will need
to work together as a team.

I think I'm going
to need to focus on my dessert.

You lot think you're going
to be able to plate without me?

JORDAN: You're not ready?
I'm not ready. I'm not ready,

I need to make an adjustment,
but it needs my care and attention.

OK, nothing's come out the kitchen,
so they are late.

It's not a lot, but waiters have
already started to go round again

with bread and with wine.

Come on, let's have that food.

This is when we're supposed
to be serving.

We're now late on our late.

Come on, Adria.
Are you in control of this?

Ten minutes late already. Come on.

This is definitely
below what I was expecting.

Come on, Adria, please.

Yes, Chef.

OK, Adria, you're not ready.

I'm going to need to get involved.

I want five, five, five, five, five,

all the way down, and then,
Adria, are you listening? Yes.

You're going to peel away
on this side,

to start finishing plates.

Think like a chef. Come on.

Jordan, can you put
the pakoras in, please?

Oui. Thank you.

Thank you.
And the flower, please, Chef.

Next one's ten, Chef,
getting that ready.

Yeah. Starting to catch up,

but unfortunately
we're playing catch-up

cos we're behind.

All right, let's go, please.
Service.

Oh, yummy. That's delicious.

It looks quite beautiful.

It looks vibrant,
it looks healthy, it looks fresh.

Shall we try it?

I actually really like this.

It's beautiful. So well-balanced.
It's so clean, punchy.

There's a bit of a kick in there.
Yeah.

Mm!

It really is a bowl
full of flavour.

I think she's delivered
on that score.

Adria's fallen short on her timing,

but I have to give it to her -
this is five-star cooking.

That is a really good starter.

Igor, five minutes.

Five minutes, no problem.

OK, five minutes,
we need to push on here!

These are all ready, I think, yeah?
Happy? Happy?

Yeah, I'm very happy. OK.

It looks beautiful.
Really beautiful.

Have you got enough, Chef?

Chef... Yeah?

...you have more of this?

I'm worried. We finish this,
you have more?

Um, yeah. You do? Yes?

We don't, do we, Igor?

We'll be fine. Is there more of the crunchy...
No. ..or this is all crunchy? Yeah, that's it.

That's it? We need to be careful.
Yeah.

Why are we putting scraps
on the plate?

Are you making more?

Um...

Cos I don't think
you're going to have enough.

I can make one quick.
Where's the potatoes?

Dom, I need you now, yeah?

There's not going to be enough time.
They're not even peeled.

There's not going to be enough time.

You've got two of you.
Peel some potatoes, man.

I'll help. I'WL help.

How many times did I say

double-check, triple-check,
quadruple-check your portions?

You're running this course,
and you're peeling potatoes.

How are we doing, Chef?

Ran out of potato.

Probably about 20...
20 or 30 plates in.

Ooh, shit.

That's not good. No.

Like this, OK. Yeah.
You've got that.

I need this dish, yeah?

Igor... Yeah? ..are you happy
with this, yeah?

I'm happy with this.

Yeah, it's crispy? Yeah.
Still crunchy.

I need finesse, man.
I need finesse, Igor.

Surely you're not happy
with some of these plates.

This is crazy, yeah?

Let's go. Service.

You've got much
greasier-looking potatoes. Yeah.

I did really enjoy it.

It's almost like, um, fast food.
Yeah.

Yours actually looks OK.

Mine, I've got some well-done,
some undercooked greasy ones here.

It looks like this was a bit
of a rush job, no?

It looks very rushed.
Let's see if it tastes good.

Hmm.

I'm really not sure
about the texture of that.

I mean, it's not pretty,
and up until now,

Igor has always delivered
beautifully executed food.

He'll not be happy with that,
I'm not happy with it,

and I know a few of our guests
are not happy with it.

Two, four...

Jordan, it's your turn. Chef.

Seven minutes.

I'm going to need
a little bit longer, Chef.

What? Tell me?

12 minutes, please, Chef.
I'm going to start plating now.

If you start plating now,
it's hot elements,

so I'm telling you
we need to plate as we're sending.

OK, yeah, yeah. OK, yeah?

So, is the lamb resting
or is the lamb cooking?

I'm about to pull it out
in a minute, Chef.

So, this is why I told you
to put the lamb in an hour ago.

So, you've got ten minutes. I'm buying
you an extra five, yes? Thank you, Chef.

That means we're starting
behind AGAIN!

The lamb could have been cooked
and rested!

It would have been beautiful
and pink.

What do I know, yeah?
What do I know?

Ohh!

A DR I A: These ones are quite raw,
Chef.

This is a celebration.

We can't serve them
undercooked lamb.

Stick it on a tray.

Stick it on a tray,
we'll put it back through.

Right, let's go, please.

Service. Eight lamb, table one.

Eight lamb, table one.

Last one there, Chef.

I see a lot
of different-cooked lambs.

Do you like it well-done?
Rarer. Oh, rarer. Yeah.

Thank you.

Right, OK.

My lamb is actually
quite how I like it.

I like it medium rare-ish.

My lamb is kind of how I like it.
SHE LAUGHS

But we've got different types
of lamb. It's true.

Yours is a bit more cooked
than mine,

so there is inconsistency there.
Yeah.

This to me is clever cooking
from Jordan,

because the ratatouille
could have been bulky,

it could have been a mess.

I was expecting a big dollop of it
under the lamb, to be honest.

This is about as refined
as we've seen Jordan cook.

I think Jordan's come
a very long way.

He's taken a lot
of our feedback on board

and delivered a good plate of food.

Dom, you've been cutting cake
for two hours.

Are you going to be joining us
for this course?

It's still a bit tense

because I'm not...I'm not...
I'm not ready.

This is ten minutes
behind schedule.

Yes, Chef.
Don't let me down again, please.

How did this happen to me?

Oh, how did I get here?

There's going to be no "we"
when it comes to going home.

Let's finish strong, please.

Dom is next up in the banquet
service with his dessert course.

Dom... Yes, Chef. The cake...
..stop working at the back now.

Come forward, take charge.
Your pass, Chef.

I've trimmed down the cake
a little bit

so it's a little bit more dainty.

You have to trim off just the top
and the bottom about that thick.

And then cut the... Yeah.
.the sides? Yes.

That's the last one, yeah?
That's the last one, yeah.

Right, I've got it. I've got it.
Thank you. Cheers.

I was expecting, like,
a layered cake.

He adapted at the very last minute.

Two hours ago,

I was worried we weren't
going to have anything.

He's been cutting cake
the whole way through service.

OK, guys,
that's one minute left, please.

One minute. Let's go.
Don't rest on your laurels.

Let's finish strong, please.

All right, let's go.

Guys, come on. Finish strong,

Out of 400 dishes,
two dishes left, Chefs.

OK. Yes, Chef. Come on.

Two more plates. Two more plates.

That's it.

Guys, thank you very much,

That was...
That was lovely, thank you.

Chefs... Thank you, thank you,
thank you.

...not bad.
THEY LAUGH

Yeah?

Not bad.
Oh, mad, mad, mad, mad, mad.

OK, here we go. Here we go.

Ah, that's pretty.
Well, it's definitely fun.

Yeah, I love the colours.

Not what was on the menu.

Wow,

Right, OK. So, it's not quite
what I was expecting.

I know that he's had some disasters
in the kitchen today.

Yeah. Let's give it a go.

Let's see.

I just don't think
it's elevated enough.

This isn't five-star luxury.

It's not the level that we require.

Oh, dearie me.

I've done hard services, you know
like, real, real hard services,

but that is just insane.

I'm glad you're saying that.

How do you feel about the judging?

Nervous. Me, too. Me, too. Nervous.

Had me under stress. Me, too.

Me, I'm very good.

The quenelle was beautiful.

The sauce, lovely.

Chips, we needed more chips,
but that's fine.

Shit happens sometimes.

The thing is,
none of us were perfect today.

Yeah, I'm not sure anybody's safe.

Yeah, I'm kind of nervous now.

You're only as good
as your last plate of food.

This is it, guys.
We can only take three to the final.

Adria, although she had a mare
in the kitchen,

I mean, how much flavour
did that dish have?

Bags of flavour.

Delivered 20 minutes late. Yeah.

I think she had a lot
to prove today.

She went full pelt and gave us
a delicious plate of food... Yeah.

...and today she delivered.

But you can't forget
that grazing plate.

You know, it looked beautiful,
but it was mediocre.

Jordan.

Jordan is a comeback king.

He's got more lives
than a bloody cat.

THEY LAUGH
He really has.

The way he was tonight,
he can run a restaurant.

Paella Jordan, not so much.
MICHEL LAUGHS

Lamb Jordan, absolutely.

But you know what?

Is that not a sign
of an inconsistent chef?

What about Igor?

I mean, he gave us that tree,

and then he gave us this dish
of scallop mousse.

I think the tree was actually
quite hit and miss.

Today's performance,

to look me in my eyes
and say, "I have enough,

"I have more, don't worry..."

Oh, my goodness.

...he's lucky I'm the reformed chef
that I am today. Mm.

He's been very consistent
throughout the competition.

He is most definitely
an incredibly gifted chef,

but I do worry
about his temperament.

Dom, who delivered
that incredible goat feast...

Oh, so good.

It really brought
his concept alive.

He was on a high,

and then the dessert
brought him back down again.

Yeah, with a big bump.

Yeah.

Dom's was the least refined,
and the least five-star. Yeah.

And then also wasn't
the best team player today either.

This is going to be one hell
of a decision.

Yeah.
One that I cannot take lightly.

Wow. Today, you put in a big shift.

Sadly, though, one of you
will be leaving us tonight.

Hmm, Adria.

You gave us
that visually beautiful platter,

but there was very little work
on it.

And then today,

every single plate
came back licked clean.

SHE CHUCKLES

Thank you, Chef.

Jordan.

Chef.

Oh, Jordan.
Up one minute, down the next.

A stodgy paella, and then today...

finesse.

Who's the real Jordan, though?
We keep on asking ourselves.

Igor. Yes.

Always meticulous
and well-organised.

And then today...

I think overconfidence got
the better of you.

Dom.

It was a tough day, Chef.

You know it was a tough day.

That goat feast, it was incredible.

And today you got dessert -
less incredible.

It's incredibly difficult.

The chef leaving us tonight is...

Igor, you had an absolute
disaster tonight.

Thank you very much. My pleasure.

Wow. It was a pleasure
to be with you. Good.

It was good. Thank you very much.

Don't cry, OK?
THEY LAUGH

I love you.

Take care, man.

I know I'm a very good chef.
I showed it to the judges.

I got great experience from that,

but I have a lot of things
to do now.

Better to go my own way,
create my own name.

I'm looking forward for that.

In my mind,
Chef Roux was going to say my name

and I was going to be walking out
this door,

and I'm here and I'm a finalist.

I actually can't believe it.
That's crazy.

Yes! Ahh!

It's going to change my life.

It's absolutely
going to change my life.

I really want to win.

THEY CHEER AND LAUGH

It's such a strange feeling.
I am in utter shock.

I just don't want
to disappoint Chef Roux.

I really want to make him proud.

Well done. Smashed it.

Off you go, go on.
Have a couple of beers on me.

Yeah.

JORDAN: Don't think a beer
will cut it, Chef.

THEY LAUGH

Next time on Five Star Kitchen...

Welcome, Chefs.

So, this is it - the final.

...three chefs are pushed
to boiling point...

Come on, come on, come on.
Let's go. Next, next, next.

They've already had starters
on table three.

Sorry, my fault.

Two lamb, one wagyu.

...in the toughest final
in culinary history...

I'm not going to let myself
get stressed out by something

that I can't control.

This is another level.

...as they go head-to-head
to win the Palm Court restaurant.

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

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