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MasterChef - The Professionals 2008 Season 18 Episode 21
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00:01It's the MasterChef, the professional's final.
00:08Tonight, Mark, Gareth or Luke will be crowned champion.
00:15The day has finally come, three plates of food between me and the MasterChef trophy.
00:20To get to the final and then to win would be beyond belief.
00:24There's two very tough contestants in between being able to lift that trophy.
00:28I've just got to put my head down and really focus on what's coming up.
00:33It is the most important day, the most important cook of my entire life.
00:39Going in, full guns blazing, no holding back, giving it my all.
00:43This is what our chefs have been dreaming about.
00:47We've pushed them and they've always risen to the challenge.
00:50Now they've got to do that one last time.
00:53They're going to have to come out with some real magic.
00:55Who has got what it takes?
00:58To lift that trophy.
01:11What an exceptional competition this has been.
01:16Under pressure but under control.
01:17Steady hands, steady hands.
01:19There's a bit of speed.
01:20Not much time.
01:22Looking alright to be fair.
01:24Very good, very good.
01:25We've seen some chefs crumble.
01:29I'd get a move on about you.
01:31Please don't be firm.
01:33Oh no.
01:34Set, set, set.
01:36This looks a little hectic.
01:37Oh, come on.
01:38I've just broken the egg yolk shift.
01:40Oh.
01:43We've seen some amazing skills on display.
01:45Oh, smoky.
01:46We're definitely winning.
01:48And we've tasted some amazing food.
01:51I can eat all of it and some more.
01:52It's a cracking good dish.
01:54Honestly, this has blown me away.
01:57That's just ridiculously good.
02:00What an incredible ride.
02:02We've made it and discovered the three best chefs in this kitchen.
02:08Three very special cooks.
02:10But we can only crown one champion.
02:28I grew up on a council estate.
02:31With my brother, my dad and my mum.
02:35We didn't have too much money, but we always got what we needed.
02:39I had my first child at 17.
02:42Grace, are you coming on?
02:44Two and a half years later, our second, after I got with Katrina.
02:49We've had another two children.
02:51Whee!
02:52Luke is a very good dad.
02:54He does everything for anyone.
02:55He does everything for the kids.
02:56He's the fun one.
02:57He's always hands on with them.
02:59Really good.
03:01My hair has gone everywhere.
03:03Having a child, very young, moulded my life.
03:06I had to provide from a young age.
03:08Hello.
03:09Hello.
03:09I was very determined to stand on my own two feet.
03:14Was that good?
03:16I've always had quite a strong work ethic.
03:19Come on then.
03:20Yeah, Mum.
03:21Work hard and it'll pay off.
03:23Did paper round for a few years and I got into the cafe next door as a pot wash.
03:27And then they put me into the kitchen.
03:29From the beginning, it felt natural to me.
03:32Cooking didn't feel so much like work.
03:34It became part of who I am rather than my job.
03:39Wanted to make a name for myself.
03:41I wanted to be recognised.
03:43I entered a lot of competitions.
03:50And I decided to end the MasterChef.
03:55Luke's very hard on himself.
03:57He doesn't know his full potential.
04:00People always tell me that I'm a great chef, but sometimes I don't fully believe it.
04:04I'll, yeah, yeah, sort of brush it off.
04:08Let's go find a sandy bit if we can.
04:11I think putting yourself on a platform against other great chefs with great judges critiquing you.
04:16Not too much. You're all a stick like sludge.
04:18It's a big deal.
04:20Yeah, it made me realise that I am half decent.
04:26Lift up slowly.
04:29Whoa!
04:29Yeah.
04:31The whole family is so proud of Luke for how well he's done.
04:36It's absolutely amazing.
04:37Yeah, we're just rooting for him.
04:40I want to make my children proud.
04:43Give them a good role model, someone to look up to.
04:46Show them that sometimes risk is good.
04:49I haven't actually told my children what I've been doing.
04:52I've been telling them that I've just been working away.
04:54So the reason I've not been here is because I'm on MasterChef The Professionals.
04:59Oh.
04:59And I've made it to the final.
05:00You're a professional?
05:01Well, I was a professional before the show, yeah.
05:04Are you gonna win?
05:05Do you think I could win?
05:06Yeah.
05:06Yeah, yeah, yeah.
05:07Of course, of course.
05:08You're the best chef.
05:08Dad, you're the best chef.
05:10You're the best chef.
05:14Luke has always had a quiet, calming presence.
05:18But his food is anything perfect.
05:21You have delivered what we've asked for without panicking, and that's what we want to see.
05:26It absolutely tastes delicious.
05:29Perfect.
05:30That was great.
05:31I would happily finish it.
05:33I probably will.
05:35The whole MasterChef experience has been eye-opening.
05:38Smells amazing.
05:39It's definitely made me think in a different way.
05:41Luke was always ambitious with the amount of work he would bring into his food.
05:46This is a chef that's cooking in a pub, but he's cooking food of a fine dining restaurant.
05:50It's bold, gutsy, and I love it.
05:53Fabulous flavours, great ideas, beautiful execution.
05:57It's a wonderful, wonderful plate of food.
06:00I think I've been relatively strong throughout.
06:03John Dory's one of my favourite fish.
06:05Hope you're gonna do it justice.
06:06First time cooking fish like this on a barbecue.
06:09Each stage, I feel like I can sort of push myself a little bit further.
06:13He's taken on the challenge and delivered a great dish.
06:17Despite Luke's many talents, there have been dishes that didn't quite hit the mark.
06:22Gnocchi just feels soggy in the consomme.
06:26In the MasterChef kitchen, things are different.
06:28Things don't always go to plan.
06:31Pastry, there's not much room for error.
06:33You're a tuiler on the outside.
06:35They should be connected.
06:36They should be together.
06:38It was terrible, wasn't it?
06:39Definitely my worst round so far.
06:42To redeem myself, I came back strong and fighting
06:44and tried to show them who I was on the plate.
06:48That looks fantastic, Luke.
06:50Loved it.
06:51Chef's kiss?
06:54Chef's.
06:55Ace.
06:56Luke is a chef that has shown he is inventive and thinks outside of the box.
07:00I actually asked my wife to give me a brief.
07:04That could be her claim to fame if it goes well.
07:08I think it's really out there, but I think you've absolutely nailed it.
07:12Everything here is reminiscent of the fun of eating fish and chips.
07:17He has delivered time and time and time again.
07:20Tails, coming up now, Chef.
07:22Happy?
07:22I'm happy if you're happy.
07:23Good. You should be.
07:24I'd do it again, yeah.
07:26Get me on the books.
07:26I'll do a shift tomorrow if you want me to.
07:30Beautiful, beautiful work.
07:32Well done.
07:35To make it all the way and lift the trophy.
07:38Yeah, it'd be unreal.
07:43It doesn't feel possible.
07:47You are so good.
07:51I know that this is gonna hurt.
07:56I grew up for most of my life in Dublin.
08:01Really, really loved living by the sea.
08:06Swimming, sailing, all sorts of water sports.
08:09In my early teens, I started to get really into cooking.
08:12Starting to see food could be a really cool and interesting thing for young guys to be interested in.
08:19I've known Mark for a really long time.
08:22We were part of a little friendship group.
08:24And he would always just throw these incredible parties and he would cook for everybody.
08:30And I just kept hanging around.
08:33I just wouldn't leave him alone.
08:36And now we're here!
08:40When I was in my early 20s, I did this short stint in a culinary school in Dublin
08:46before getting an opportunity to move to a restaurant in London.
08:50That was really the lights out moment for me.
08:52There was no going back after that.
08:55I got to watch him build his cooking career.
08:59And discover his passion for American barbecue.
09:03All right.
09:09I'd always loved barbecue, always loved smoking, always loved the live fire stuff.
09:14I went off to the States for a couple of months and I traveled around the southern states.
09:18Ate in so many amazing barbecue restaurants.
09:23And that was incredible.
09:25That time was really intrinsic to how I cook now.
09:28Ooh!
09:29So good!
09:31We haven't considered doing this professionally.
09:35There's a huge amount of art to barbecue and to smoking.
09:38Good Lord.
09:39It's so much more than just throwing a bit of meat in a grill and hoping for the best.
09:44Outrageous.
09:45As always, you've outdone yourself.
09:47This is amazing.
09:49And I realized that this was really what I wanted to be doing.
09:53Start doing little pop-ups around Margate.
09:55It was amazing to open my own business.
09:58To choose my own menu.
10:00It was phenomenal.
10:01It was absolutely amazing.
10:04The goal for him is to have his own restaurant.
10:06And he is a nightmare to walk around town with.
10:09Yeah, I mean, somewhere like this would be absolutely perfect.
10:11A bar of space in here.
10:12Sure.
10:12A dining room there.
10:13A courtyard at the back.
10:14Yeah.
10:15His imagination just gets captured about what could be possible.
10:19One day, maybe.
10:21Who knows.
10:22Aww.
10:24I don't think he believes that he's gotten as far as he has in the competition.
10:28But I am not terribly surprised.
10:34Mark showed us his skills right from the off.
10:37Smashed the skills test.
10:39I love it.
10:39I now have my eye on you.
10:42Expectations are high.
10:43I'm always trying to focus on bringing, like, really big flavors.
10:47High-impact dishes.
10:50This is a wonderful little dish.
10:52You want to pour directly into my mouth.
10:55It is an absolute triumph.
10:58Well done.
10:59Mark is never more at home than when he's got his face over a hot grill.
11:04I love that smoky barbecue, bringing the hay into the equation.
11:08And I think it's absolutely great.
11:10Trust Mark to bring flames somewhere in his cooking, right?
11:14I'd never put up a dish that I wouldn't be incredibly excited to eat.
11:18You must feel at home.
11:19A little bit, yeah.
11:20Definitely playing a little bit more to my strengths here in a pop-up.
11:22Because that is ultimately why I cook, is to make people happy.
11:26Get a move on, because we want to try this.
11:28You just read my mind.
11:29Hurry up, Mark.
11:30The only way I know how is to be like, look at this amazing thing that I love.
11:33Please eat it.
11:36I definitely want to be having more of these sausages.
11:39Hey!
11:43When Mark started off in this competition, he was big, he was bold.
11:47Refinement was one of those things that we were really looking for in Mark's food.
11:53I think it's messy in your piping.
11:56It's not your best pipe.
11:58He needs to be refining the portion control.
12:01When they say something and you can see where they're coming from,
12:04it definitely strikes a chord.
12:08You don't look happy.
12:10Didn't come together the way I wanted it to.
12:11Yeah, it just wasn't up to the standard.
12:15Certain cooks don't go your way.
12:18But the next challenge, you come in and you really, really smash it out of the park.
12:22This lovage and mustard sauce, it's sensational.
12:25It's the colour of Ireland, and it's Ireland on a plate.
12:29I like how your dish is being served. It looks good.
12:32I just feel like I've grown and have such a clearer sense of my food and how it can be
12:37presented.
12:40Finally.
12:42This is refined food. It is very, very best from you.
12:47You are like a painter, huh?
12:49It literally is a picture on a plate.
12:51It's a piece of art.
12:55It's crowd-pleasing food, and it's always delicious.
12:58If he can do that with his cooking today, the sky is the limit.
13:03To see every different step of the way all laid out, it's amazing.
13:07I think it would be mind-blowing to stand on that final line and to hear them call out my
13:12name.
13:13It would be absolutely incredible.
13:16Yeah.
13:17It would mean the world to me to be able to walk out of this kitchen a champion.
13:21In the biggest possible ladders.
13:24Just got to win it now.
13:25That's all that's left.
13:33Look at all the cows come in.
13:37Let's get moving.
13:40I was born in Carlisle.
13:44Surrounded by farmland and countryside.
13:48It was me, my mum and my dad, and my two sisters, Gemma and Gail.
13:53He's always had a nice nature.
13:54The mother would say that he was a perfect child, but he really was lovely.
14:01My mum's an amazing cook.
14:03She's always raised us on really good food.
14:06When all the other lads were out playing football, I was at home baking cakes with my mum.
14:13Music was a big part of throwing up. My dad was really into his music.
14:18Blues and jazz used to take us to gigs.
14:26My first band, Slater, Beatty and the Nightmare Boys, we were called.
14:30That was pretty cool.
14:36I ended up going to university and studying drama and film and TV.
14:40He definitely wanted to be a rock star or an actor, but who doesn't?
14:47The last year of uni is when my dad died.
14:52I did feel lost.
14:55I had no reason to try and better myself.
14:58It was in that time when I met Catherine.
15:05We didn't actually meet in person.
15:06I saw a video of him dancing at a wedding.
15:12And I thought, he looks a little bit of me.
15:17I pretty much hunted him down until he decided to meet me.
15:24Cat was the best thing that ever happened to me.
15:26She always pushed me and supported me and believed in me.
15:33I didn't decide to be a chef until much later in life.
15:36I blagged my way into an amazing job.
15:39I just said, I'm really passionate, whatever I lack in experience, I'll make up for in hard work.
15:44And then from there, I went over to Newcastle and built a restaurant in the back of an empty warehouse.
15:50This industry's hard, right? It's a difficult industry to be in.
15:54But I've supported him and he's worked so hard.
16:00My dad always actually told me that I should be a chef.
16:03It's a real shame that he didn't get to see it.
16:06Because yeah, he would be, he'd be really proud of me.
16:17When Gareth phoned me and told me that he was going to be on MasterChef, it was the most exciting
16:22news I've heard in a very long time.
16:24That's beef looks amazing. Proper rib of beef.
16:28He really deserves it. He's worked so hard.
16:31We're all really proud of Uncle Gareth, aren't we? And Daddy.
16:35Well done.
16:37Yeah.
16:38Definitely perfect.
16:40If you had said to me a few weeks ago that I could be the winner of MasterChef The Professionals,
16:46I would have laughed at you.
16:47But I'm really starting to believe that I can.
16:49Cheers, everybody.
16:51Cheers, MasterChef.
16:55Gareth, you are our last contestant entering this competition.
16:59Wow.
17:00Rather large.
17:01Have we got a ladder for that, Milfoy?
17:02I'm sorry, Chef.
17:04I think it was great. I think you did a great job. Well done.
17:07Gareth loves to bring a story to his food.
17:11My fiancee's most memorable thing was the first thing I ever cooked her.
17:14It's delicious.
17:16Main course is memory that I have of family holiday.
17:20It's absolutely not good.
17:22I'm cooking for the kids every day at home, and meatball night is the favourite night.
17:25I like it, he's treating us like a couple of kids.
17:27There are great restaurants that serve this type of food.
17:32Never thought I'd get emotional over a meatball.
17:35He's a chef that wears his heart asleep.
17:38I'm doing a plum and frangipan tart, right?
17:41Which was something that my grandmother used to make.
17:45I love this. A masterclass in doing the simple things well.
17:50His journey's been quite extraordinary.
17:52Very nervous at the beginning and then really started to build momentum.
17:56It's been a wild ride.
17:58It's given me a real passion and a fire to keep going and push myself as far as I can
18:03go.
18:04Let's get these off.
18:05Gareth's pop-up dish was incredible.
18:07Today I'm making you cheesy chips.
18:09Cheesy chips?
18:12I thought that was absolutely fantastic.
18:15Our guests loved it so much.
18:18Gareth floated straight through to the semi-finals.
18:23Gareth has had highs. He's also had lows.
18:27Whisky on a dessert should pack a bit of a punch.
18:32That whiskey, it just didn't work.
18:35I'm really not having my cake.
18:38Sticky toffee pudding.
18:40The mix wasn't quite right.
18:43Cauliflower, cauliflower, cauliflower cheese.
18:46The balance is just a little bit off.
18:49It's quite monotone.
18:52Gareth found himself fighting for his place in this competition.
18:56However, he came back into this kitchen with a steely determination.
19:00I think it's very clever.
19:01I like it a lot. Well done.
19:04This chef was not ready to go home.
19:07It really takes every ounce of everything you've got to keep coming back and giving it your all.
19:14This is a first for me, beef heart on a barbecue.
19:16I can't really fault that.
19:18He's sublime.
19:19He's always got that fight.
19:21This is one of the best plates you've served in MasterChef Kitchen so far.
19:25I want to do a good job. It needs to be perfect.
19:27I've definitely changed and grown as a person.
19:30The fish is looking good.
19:31I've learned a lot about myself.
19:34I've done things that I never thought I was capable of.
19:36Oh my God. Gareth, you can cook.
19:42When Gareth's cooking at his best, he cooks from the heart.
19:45I couldn't possibly put any more love into it, chef, but put a bit of love into everything.
19:50If he can do that just one more time, he is a serious contender to lift that trophy.
19:56This whole competition has been one of the best things that I've ever done.
20:01It really has changed my life.
20:03The way I think about the future, the way I see the future for me and my family.
20:08I think they deserve a phone call to say that I've won it.
20:12I'm coming home with the trophy.
20:13Yeah, that's what I'm going for.
20:26One more cook-off.
20:28This is career-defining.
20:30This is a life-changing moment.
20:35The lion's den.
20:37One last time.
20:38The lion's den.
20:40The lion's den.
20:42This is a life-changing moment.
20:42The lion's den.
20:43We are the lion's den.
20:48The lion's den.
20:56Look at you.
20:58We are so proud of what you have done so far.
21:04Everything that you have fought for has brought you here
21:12This last cook chefs give it everything you've got because at the end of it
21:18One of you will be lifting that trophy. There's no two ways about it. We've got three fabulous chefs standing
21:24in front of us
21:26Three hours three courses for the final time off you go
21:33You can feel it in the air it's gonna be a big day big cook for all of us
21:36I think we're all here to really prove what we're made of
21:40I've got a plan and I think I just need to stick to it and trust the process whatever you
21:44do don't panic
21:48Coming into the final the pressure is massive and I don't know how I'm gonna stand up against the other
21:53guys
21:54But I just need to trust my instinct go in there and do my best let the food do the
21:59talking
22:06I
22:06Luke are you enjoying this moment if I look relaxed I'm not I've got a lot to do
22:11I feel like the dishes represent me as a chef for a starter
22:15I'm making a breakfast like an English breakfast, so I've got sausage
22:19Bacon black pudding egg, but I'm changing it completely
22:25I like to take a dish that's quite basic something that's very commonly known and try and reimagine it
22:34Luke starter is a take on a full English breakfast, and it's not like any other because it's pasta and
22:39so he's making a raviolo
22:40Luke isn't work shy he's gonna make that pasta dough stripey
22:44He's giving us a squid ink black pasta and a regular one you turn off now to make your life
22:49complicated. It'll be worth it at the end
22:52maybe
22:56The black pudding he's pureeing in the middle of that we have an egg yolk
23:02He's gonna be very careful in the cooking of the raviolo that that egg yolk one does not burst and
23:08two doesn't get overcooked
23:11Now we'll be serving on the side a sausage sandwich give him the trophy now
23:15Yeah sausage sandwich definitely took inspiration from Scotland work with mark Donalds. It was great
23:21It was playful is fun, and I decided to add that element into my milk milk today
23:26I've got two slices of bread and he's made this saucy puree so he's got sausage meat
23:30He's added some seasoning into it sausage sandwich. You can't really go wrong. Can you?
23:35Maybe I'm the first person to serve a sandwich in the final
23:40Because they're making a brown sauce almost 20 ingredients in it we've got plums tamarins yet Worcestershire sauce
23:47We've got days we've got pomegranates. It's gonna have some sweetness some sharpness to it. I
23:52Can't wait to try this breakfast
23:56The main course have gone for sort of an Asian influence the same sort of flavors you get with a
24:02duck pancake
24:04But most of us have probably even from the Chinese takeaway
24:09I'm serving duck breast making it plum sauce
24:19The cooking of the duck breast on the crown beautifully caramelized on the outside render that fat down beautifully and
24:25roasted to perfection
24:28Luke's gonna braise the duck legs in some star anise and lemmer grass and ginger and some plums
24:34They're just gonna strip the meat it's gonna turn that into croquette so nice and crispy on the outside and
24:39that soft melting flavorsome meat in the middle
24:45And then it's gonna take that stock and he's gonna reduce it and he's gonna make that into the sauce
24:50no waste and I love that
24:53We've got miso glazed celeriac fondant full of umami and saltiness that's going to really pick this dish up
25:03I think it's great and again, it's playful. It's very Luke
25:07The dessert is a classic Italian dessert tiramisu, but far more elevated than a tiramisu that everybody knows
25:15Luke started with a mascarpone panna cotta and a coffee chocolate cremo
25:22Now that sounds very straightforward, but this is Luke it is not
25:26It's quite different to a tiramisu. There's quite a lot going into it. I think he is going to do
25:32layers of the mascarpone and the coffee chocolate
25:37He's going to do one layer set it another layer set and freeze that
25:43I've got a set five layers into my molds
25:46I've got wait for each layer to set before I can add the next and then I need it to
25:50set fully before I can take it out of the molds
25:54Are you started the layers Luke? Yeah, how many are you in one? I've done three. I've just got two
25:59more to do
25:59I've got a little set a little bit. I want to taste the coffee
26:02I want a little bit of acidity coming through from the actual mascarpone itself creaminess as well
26:09I'm serving that with amaretto cherries. It does work quite well with the coffee flavor. I'm making the sorbet out
26:15of that
26:17Sorbet's got to be beautifully set. You want to taste the cherry and some of the alcohol running through it.
26:22I
26:23Think Luke's gonna give us a tiramisu like we haven't seen before
26:33What time are we at?
26:34One hour has gone two hours remaining. Yes, chef
26:40This cook is everything that I've been working towards for the last couple of months
26:46You just got to come in do the absolute best you can and the best chef on the day will
26:51walk away with the trophy
26:56Mark it's been exciting watching you change and develop. Yeah, I think I've taken away a huge amount of
27:03Refinement it's been a few years since I've been in a fine dining kitchen and really reigniting that passion and
27:08that love for that
27:10Rigor into food has been absolutely amazing
27:12So what's the inspiration for your three dishes then they are based around the idea of my last meal
27:16They're all of my favorite things to eat and to cook
27:18It's a momentous day in so many ways
27:20So I wanted to do a lot of the stuff that I absolutely love nice like that
27:26The starter is based on like a big freedom air seafood tower
27:30It's one of my absolute favorite things to eat
27:32I'm just trying to bring that to a sense of celebration and that freshness of like all things shellfish
27:41Oysters he's put them into the steamer with elastic band wrapped around and just to slightly firm them up
27:48Don't steam for two minutes and keeps all that moisture inside they're cooked slightly, but they'll be effectively still raw
27:53with oysters
27:54Sometimes you just put a little bit of red wine vinegar with shallots running through it touch with Tabasco
27:58He's replacing those with the horseradish, which I think is a great idea
28:02We have sake poached mussels with kameezu kameezu is a bit like a hollandaise, but it's with rice vinegar
28:09That's going over his mussels, and he's finishing it with a nori oil
28:14He's gonna be brining scallops. He's then gonna pipe a little bit of champagne gel over the top of that
28:20mark
28:20You were always my favorite
28:22Always always been the goods. I know again elevated for this master chef kitchen
28:34I
28:34This will look like a million bucks. I think they'll all taste amazing
28:37I think it's just whether or not I can achieve it all in the time. I've given myself a lot
28:41of work to do
28:43All marks main course we have got a port loin cooks of course on the barbecue. I
28:49Was always gonna use the barbecue for my last cook here and this dish really celebrates the barbecue in a
28:54big way
28:55Every element here touches the fire in some way shape or form
28:59Whoa, he's gonna brine his pork in some sweet tea
29:02He's then gonna put this barbecue rub all over it all those famous flavors from the deep south
29:07The idea is like slowly render the pork and as it cooks all this fat will start to render out
29:11It is cold and that's gonna be what's gonna flavor the pork all the way through the cooker
29:16Now you can't just put that pork on the barbecue and walk away. This is gonna take some love and
29:21care
29:21He's gonna be in and out of the kitchen
29:23How much time is mark giving himself to just stand over that pork and make sure it's perfectly cooked?
29:30Mark is making his big cabbage rolls. He's going to do layers of apple lardo
29:36Rolling that up and then steaming it. He's gonna barbecue some crayfish. He's gonna put those in the history cabbage
29:42roll
29:43Crayfish they're delicate this sweet
29:47Will they be lost in that wrap? I hope he puts lots of them in there because that's a flavor
29:51I will be searching for
29:55I
29:55Mark's dessert is all about that American classic loved by cops
30:00coffee and doughnuts
30:01But not as you know it. I love coffee and doughnuts as the most amazing breakfast and a very American
30:08touchstone
30:08So I wanted to bring a little of that
30:13We've got a coffee espuma coffee flavor bitter really want to get that big flavor in there
30:20That espuma has got to have the right texture that once he pumps it onto the plate it will hold
30:26and stay set
30:29These little doughnuts are going to be fried so they go away nice and crispy on the outside super light
30:34in the middle
30:37We've got
30:37Malted milk bavois
30:39Malted milk obviously much love bedtime drink with a bavois a little bit like a panna cotta
30:45You've got to get the balance of flavors right, but you've also got to get the setting agent. Just perfect
30:50If you win what do you think you'll do for your career the dream would be to open a restaurant
30:54lots of butchery in-house lots of beautiful
30:56live-fire cooking do you think you've got what it takes to lift that trophy somewhere deep down?
31:01Maybe it's there and if it isn't going to bring it out today. There's no other day. Absolutely. This is
31:06it the last opportunity
31:10Chefs you've got one hour remaining. Yes, chef wait wait
31:16I can't quite believe this is the last cook in the master chef kitchen
31:23This means everything
31:30So the whole menu is dedicated to the people who've supported me and got me into this position today
31:36The first course is dedicated to my mum a big thank you to her all the luxury ingredients
31:41She deserves loosely based around one of her favorite dishes and prawn cocktail
31:47Prawn cocktail is a dish that's been in pubs restaurants up and down the country four five six seven eight
31:53This is going to be a little bit different though. It's been inspired by his trip to italy
31:57We've got some beautiful fresh longest things that is great that is chopping down into almost like a little tartar
32:04Into that tartar he's going to put a little bit of green apples a little bit of acidity
32:09He's giving us a kaffir sauce. I love the use of kaffir. It's got that slight kind of sour yogurty
32:15twang to it
32:17It's going to be a little bit on the sharp side. You've got to get the balance of that just
32:20right
32:22The langoustine heads i'm going to cook them over the barbecue like we were doing in italy just want that
32:28barbecue's charred smoky flavor
32:31caramelized
32:31You know
32:33Perfect perfect perfect perfect to give you the flavors of the mayro sauce we've got a long steamed mayonnaise also
32:40got a tomato twill
32:42Look very fragile
32:44Delicate hands are needed
32:47You're broke one of them is just broke. Yeah, don't throw them away. Yes, sir
32:51Just in case but also you have got more mix. So do make some more. Okay
32:55Don't give up want them to be perfect. I really need to start pushing
33:02The next dish is for my dad based around when he used to take us foraging in the woods for
33:07mushrooms
33:07And then we'd all stop at the pub afterwards and I'll have chicken and chips
33:12Chicken and chips the simplicity here is just in the title
33:16He's basically taking the breast of the chicken and then he's wrapping a chicken moose around the outside
33:22We're getting there
33:24Generally, you would have the moose on the inside. He's got his on the outside
33:29I've gone through a hundred different ways of doing this. It's almost like a reverse balloting
33:34If the chicken is not quite cooked in the middle or the moose is overcooked
33:39It could be a disaster
33:41It's a risky thing to do, but it's the finals of masterchef the professionals
33:47King always dealt mushroom. It's meaty on the side. We have tarragon male tarragon with chicken
33:55Match made in heaven
33:56We have a Madeira sauce the base of that would be the chicken wings, which he's roasting off lovely and
34:02golden
34:04I think in the last round I served you steak and you asked for a big bowl of chips
34:09So that's what I'm going to give you today
34:11He can have just the bowl of chips
34:13I love a potato
34:17This dish is complex. It's full of detail and it's full of confidence
34:23Dessert is take on a really retro cocktail brandy alexander whenever we went around to my partner's families as we
34:30were leaving
34:30They'd always say one foot road or we'd have a brandy and matter how expensive or cheap it was. Yeah,
34:36they all go. That's reet smooth eyes
34:38You know, you're drinking
34:43Cat's brother passed away recently
34:46But he was the one who pushed me into being a private chef
34:49To give me the confidence to to go it alone and cook my dishes. So yeah, I owe him a
34:55lot
34:58The brandy alexander is normally made from brandy cream and cocoa
35:01But what gareth has done is pick those elements apart to create this dessert
35:05We've got a milk chocolate cremo and a doctor de leche cremo
35:10And they're going to be set one on top of the other
35:13This is the dolce de leche cremo caramelized condensed milk and then this will be on top of the chocolate
35:19So that one needs to be set before I pour this one on
35:22We've also got a brandy snap biscuit got to be soft and crunchy make sure they're not overcooked because they
35:27can be quite bitter
35:30And then on top of that we got some poached pears
35:33It was the first thing I did in the skills test. So yeah, it's fitting that it'll be the last
35:36thing I served in my dessert
35:38The sauce is the poaching liquid from the pears fresh ginger juice and then loads of brandy
35:45I'm adding the brandy until it either puts hairs on your chest and knocks your socks off one of the
35:50two
35:52Big big big flavors here. They will all work only if he's got the balance just right
35:58Chefs you have 30 minutes left
36:03served the three most amazing dishes of your career so far. Yes chef. Yes chef. Yes
36:11Yeah, I've got to really pick up the pace now. It's gonna be a struggle to get everything done. I
36:15just really need to pull my finger out right now
36:23You're gonna be all right very against the clock a lot still to do
36:30I've never seen this before works for me hopefully work for you guys
36:38Just under 10 minutes left this is very intense
36:43How's the duck Luke? Yeah, I'm happy
36:47Yes, but that port looks incredible. Yeah, it's very very nice make sure you've got everything on the plate
36:56Wow
36:58There is only six minutes left
37:05How's it set?
37:08Yeah, it's come out nice
37:11You're almost there chefs come on
37:14Are those your venues? Yeah, you've got three minutes. Yes chef. You have got to move it
37:25Mark let's go
37:26Mark let's go
37:31Right chef we've got 60 seconds left
37:35Come on, come on, come on
37:39Mind your donuts
37:43You've got 10 seconds. Yes, chef. They've got to come out
37:50Are they cooked? They're not cooked. That's it time's up
38:00Mark coming up
38:08Mark looks fantastic. It's refined can't wait to get going
38:14Mark's final menu starts with a freedom air a seafood platter of diced scallop with a champagne gel
38:22pickled celery and fresh grape
38:25sake poached mussels
38:27dressed in white soy kamisu and barbecued nori oil
38:32and an oyster topped with horseradish cream and caviar
38:41The scallop or the sweetness of the grape the herbal notes of the celery and then
38:46just that cheeky sparkle the notes of champagne in the jelly it's fresh followed by the mussels
38:52you've got the kamisu in it so it's a little bit off of that clever seasoning
38:56with the smoky notes of the nori that you've just ran over the grill wonderful
39:00Thank you very much. Thank you. My favorite out of all three of these has to be the oyster
39:05and I love the way you brought the horseradish heat into the cream and of course finished with caviar. Yeah,
39:09why not?
39:11You've taken the three different elements and just made them sing in their own unique way
39:16I love the sweetness of those little scallops the mussel which is pretty punchy
39:20but the star of this show is that oyster
39:23it's a very sort of modern take honest freedom there and you've done it justice
39:31For his main course
39:33Marcus served a southern style barbecue pork chop in a spiced paprika rub
39:39with a hispy cabbage roll filled with crayfish tail
39:43apple and burnt leek pesto
39:45and hot pepper puree
39:48finished with a pork and crayfish sauce
39:54the pork chop it's so wonderfully cooked with the rub that you've made it's got smokiness from the
40:02barbecue what you love to do it's you on another level
40:08your pispy cabbage you have got that crayfish flavor i think that's fabulous
40:13i love your pepper puree you got heat the sauce i love the fact you put the crayfish through the
40:18stock
40:19that's great that's probably one of the nicest pork chops i've ever eaten this is everything you love
40:27about cooking of the deep south just refined this is a really really good dish well done thank you very
40:33much
40:36for dessert mark has made a malted milk bavoie topped with a coco nib tuile and black currant gel
40:46finished with a coffee espuma obviously there's one element missing we didn't quite get the banyer
40:58what i have here is a bavoie that's possibly the lightest bavoie i've ever had and i love the flavors
41:04of malt
41:05that's running through this the tail it's got the crunch it's got the nibs the coffee espumas
41:10sometimes those espumas they know they either love you or hate you it's too thick this is definitely too
41:15thick you're not happy with that and that's fine but this is a delicious dessert i love the addition
41:22of the black currant gel it's brilliant it's just kind of got that acidity you see a dessert on a
41:29menu
41:29and there's a little donut sitting on the side of it it's going to be one of the dishes that
41:32most chefs
41:33would order but it ain't on there there is some lovely flavors running through this though i have to
41:38say thank you very much you've caught a great menu mark with real passion and i think this
41:45competition's got the very very best out of you it's refined you and that restaurant you mentioned
41:51earlier on i can't wait for that to open it's hard to put into words what this competition has
41:58meant to me personally and as a chef in my career i think the food i'm producing now is
42:03heads and shoulders above what i could have done even weeks ago and i thank you so much
42:15well done i'm immensely happy with the feedback i got there i think i put forward dishes that i
42:23believe in like to have eaten it i do i'm over the moon with how it's all gone
42:36it's a bit nerve-wracking in it this is very much your style of food it's so precise just wonderful
42:45it
42:46looked great for his starter luke has served a twist on the english breakfast with the black pudding and
42:54egg yolk ravioli striped with squid ink topped with crispy bacon served with a sausage sandwich and brown sauce
43:14the ravioli it's cooked beautifully you've got that kind of earthiness the richness of the black
43:19pudding in there softened by the egg crispy bacon obviously they all work beautifully
43:26i think the pasta is creating something that shows skill that's what this is it's clever it's
43:32smart it's you it's the start of a great menu well done not only that you go and give us
43:37a sausage
43:38sandwich fun and delicious the sauce you made there's the sweetness of the date lots of spices
43:46what a fun take on an english breakfast luke's mane is a take on chinese duck duck breast cooked on
43:58the crown
44:00with a spiced duck leg croquette miso poached celeriac fondant and a duck and plum sauce
44:13duck's beautifully cooked rendered just right pink rested i love that your duck leg it's got lovely
44:20aromats running through there you've got chili in there too chopped up spring onions and then you've
44:24got that sauce running through i love this i think it's very clever great job i love the celeriac i
44:33love
44:34the way you rolled it out and then rolled it back and it just makes it so much lighter it
44:38sucks up all
44:39those flavors that you poached them in it all works beautifully the sauce you took the cooking liquor
44:48from the legs of the duck and added that so it's got the spices and more of the fruit running
44:53through it
44:54there's a hint of soy i mean you couldn't get two different plates you have english breakfast followed by
44:59duck and pancakes for dessert luke has made his version of tiramisu layers of mascarpone panna
45:10cotta and chocolate and coffee cream in a thin chocolate shell lined with mascarpone cream served
45:19with an amaretto soaked cherry and an amaretto cherry sorbet i think the flavor that sits with inside
45:32that little chocolate log there is the essence of what the best tiramisu is all about you've got the
45:38coffee perfect not over sweet not under the mascarpone the way it's set working beautifully
45:46i love the addition of the cherry sorbet it's very reminiscent of black forest with the chocolate
45:53with the cherry this is a very very delicious and well executed dessert the one standalone cherry here
46:02that's been soaked in amaretto kind of wish you had a bowl of of those however there is nothing here
46:08that i am not enjoying thank you look it's been a real joy to watch you develop throughout this
46:17competition you are so much more confident lift your head up higher because you are doing something
46:24quite special i do feel a little bit like lost for words at the moment i'm going to keep pushing
46:31my food
46:31the way that i have been i'm going to try and bring it out of the competition and do it
46:35in my own kitchen
46:47congratulations what's going to cry for me
46:51the judge's feedback was far beyond what i was expecting it's very emotional like i could definitely
46:57feel sort of a lump in my throat in there sort of try not to sob like a boy mate
47:02it couldn't have gone
47:03better so hopefully hopefully it was enough fingers crossed
47:15gareth's final menu is an ode to his family this looks really really good
47:23the starter is his take on a prawn cocktail for his mum a langoustine and green apple tartar
47:32with a kaffir and caviar sauce split with dill oil topped with a tomato tuile dusted with tomato powder
47:42served with a marie rose langoustine mayonnaise
47:49you've got those beautiful langoustines you've still got some bite and texture in there the kefir
47:55giving you that kind of sourness hands down this is one of the nicest dishes you've given us
48:02that lovely little tuile i watched you make it at the bench there you were struggling it's very very
48:07precise and the little marie rose style sauce that sits around the outside slightly caramelized
48:12longoustines that's just delicious thank you it's such a delicate dish yet it's gutsy what a great
48:23way to start this menu brilliant job mama be proud thank you in memory of his dad gareth's mane is
48:35chicken
48:35and chips a chicken breast roulade wrapped wrapped in a chicken and truffle mousse with king oyster mushroom
48:43set puree and tarragon mayonnaise served with the side of shoestring fries finished with a madeira sauce
48:58the cooking of the chicken breast on the inside but still tender brilliant the set puree it is smooth you
49:07can
49:08taste the mushroom flavors through that the tarragon mayonnaise very well thought of because chicken and
49:13tarragon work so well together the king oyster mushroom is so meaty it's indulgent
49:19thank you the chicken is perfect the mousse is brilliant i love that sauce it's got that smokiness
49:27and it adds so much i'm struggling to find fault here this is an absolute winner and of course on
49:36the
49:36side the bowl of chips they're great they're crispy they're crunchy i love the fact you've also added
49:42set powder onto it and then just to finish it off you put some chicken skin well why not
49:45huh this is a dish for the old man i think you're very proud of you well done thank you
49:53dedicated to his fiancee's family gareth's dessert is a twist on the brandy alexander cocktail
50:01a layer of milk chocolate cremeau and dolce de leche cremeau topped with a brandy snap
50:08and brandy poached pears finished with a ginger and brandy sauce
50:17you've got the bitter chocolate on the bottom and then a little bit of salty caramel over the top
50:23and i love that it's the same texture yet it's hitting two different notes
50:28the brandy snap on the top here just got that right sort of bite into it the pears beautifully perfectly
50:35poached it is rich and it's punchy thank you wow that's got some body to it
50:44and some kick to get that balance of the brandy the ginger heat and to make it work with this
50:50cremo
50:51is brilliant what a way to finish your menu what a way to finish your competition
50:55with that little final brandy farewell i love it it's great
51:02gareth this is exceptional thank you chef whatever you set out to do you've absolutely nailed it
51:07the sauce it's just wonderful it's rich it's really powerful i'm absolutely loving it really really really
51:14good really accomplished
51:17gareth three very different stories for three or four very different people who mean something to you
51:25you finished off with an absolute knockout three course menu congratulations well done loved it
51:33when i walked through those doors all those weeks ago and saw the three of you for a skills test
51:40was one of the most terrifying experiences i've ever had and now sitting here in front of you
51:47i feel like a completely different chef i've learned so much this competition and it has been an amazing
51:53adventure thank you very much
52:05i'm feeling absolutely delighted on top of the world they were the most important dishes i had to cook
52:11thank you to my mum a dish for my dad father and brother-in-law i was really glad that
52:17i did them all justice
52:23well done guys oh well done to everyone that was such a hard cook oh my god what a day
52:33every year i think are we going to get as good a final as the last well we sure did
52:40our three finalists
52:41took this year to a whole new level and that's what it's all about we've had some fantastic food it's
52:49been a real real privilege to watch mark for me as the chef has had the biggest highs the biggest
52:58lows
52:59but he's taken it on board and what we saw today was him really kind of finessing
53:04three great plates of food the flavors of the barbecue running through it's fabulous
53:11luke is now a chef who's unafraid to rewrite food as we know it cooking this food in the final
53:20is quite
53:21extraordinary brave different i just thought all three of his dishes equally were delicious
53:30throughout this competition we've watched gareth change today we had three faultless dishes and he
53:38cooks from the heart we as chefs know that is the best food when it's from a memory something that
53:45means something to you and if you can share that you're onto something very special and i think gareth
53:50has found the art of doing that we've got to make a decision and it's a tough decision who
53:57is our champion
54:03it's been amazing cooking with you both it's been such a such a pleasure such an honor we can all
54:08leave from our head tail tie it's been a journey hopefully journey's just beginning
54:19in
54:31i'm the man who can't be loved
54:36that was a fabulous final outstanding cookery and all three of you should be incredibly proud
54:43it's my first time here in the masterchef kitchen and it's been a real honor to share it with you
54:49three
54:51as brilliant as brilliant as all three of you are there can be only one winner
55:00our professional masterchef champion
55:04who am i who am i who am i who am i i'm the man who can be loved
55:18garris
55:29thank you thank you thank you thank you i can't believe it mark luke you've been absolutely
55:34pleasure to have in the kitchen and i hope that you have enjoyed the journey for the last time thank
55:39you
55:39so much thank you cheers thank you well done
55:42the competition's been a great experience i'll look back on it fondly it's been eye-opening i've
55:52definitely developed as a chef it's going to take a couple of days to sink in but
55:56yeah i'm looking forward to going back to normal life for a little bit
56:02it's been an incredible experience from the moment i stepped through those doors to be with the
56:07competition right from the beginning all the way to the very end is incredibly special but garrick
56:11was so deserving to win and like i couldn't imagine it going to a nicer bloke i believe this is
56:18yours
56:20thank you congratulations thank you so much all right thank you this means everything it's the best
56:26feeling i've ever had it's absolutely incredible i'm over the moon thank you well done congratulations
56:31cheers well done champion well done thank you garrick's food it's bold it's flavorsome and it's from the
56:39heart he has gotten better and better with every challenge and his final three dishes today showed that
56:47they were faultless if i've learned anything through this competition cooking food that you believe in and
56:56cooking from the heart can take you a long way he cooks with love and he cooks with passion and
57:01that's
57:02why he's our champion hi i won i've taken so much more from the competition than i thought
57:19i'm so proud of you it's changed me as a person it's changed me as a chef garrick's got a
57:25huge future
57:25and i cannot wait to see where he goes now that i'm here holding this trophy it's giving me a
57:31whole
57:31new road to travel on and i'm going to go all the way down it
57:41i'm going to go all the way down it's going to go all the way down it's going to go
57:42all the way down
57:42my friends at home are in pain
57:44choking that gotta hate for a case
57:47i keep moving to the rhythm of it can't be responsible for everybody
57:53the mob streets put fire on my bones people cut right out of their homes
58:00i checked he navigated to the penery he lost his job again in january
58:05at night just hearing him cry
58:08get the same time