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MasterChef - The Professionals 2008 Season 18 Episode 21 englishsub fullmovie🎉🌸 Burning Promise
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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.
00:30Put 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 to lift that trophy?
01:10What 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 all right to be fair.
01:25We've seen some chefs crumble.
01:27Oh.
01:29I'd get a move on about you.
01:31Please don't be firm.
01:32Oh no.
01:34Set, set, set.
01:36This looks a little hectic.
01:38Oh, come on.
01:38I've just broken the egg goat, chef.
01:40Oh.
01:43We've seen some amazing skills on display.
01:45Oh, smoky.
01:47They'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.
02:03And 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, my second.
02:47After I got with Katrina.
02:49We've had another two children.
02:51Whee!
02:52Luke is a very good dad.
02:54He'd do anything for anyone.
02:55Does everything for the kids.
02:56He's the fun one.
02:57He's always hands on with them.
02:59Really good.
03:01Ah!
03:01My hair has gone everywhere.
03:03Having a child, very young.
03:05Moulded 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.
03:25And 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.
03:39I wanted to make a name for myself.
03:41I wanted to be recognised.
03:43I entered a lot of competitions.
03:51And I decided to enter 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.
04:28Whoa!
04:29Yeah!
04:30We did it!
04:31The whole family is so proud of Luke for how well he's done.
04:35It'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, show 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 and I've made it to the
05:00final.
05:00You're a professional?
05:01Well, I was a professional before the show, yeah.
05:04Are you going to win?
05:05Do you think I could win?
05:06Yeah.
05:07Of 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, but his food is anything per.
05:21You have delivered what we've asked for without panicking, and that's what we want to see.
05:26It absolutely tastes delicious.
05:30Perfect.
05:31That was great.
05:32I 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 at a fine dining restaurant.
05:50Bold.
05:51Gutsy.
05:52And I love it.
05:53Fabulous flavours.
05:54Great ideas.
05:55Beautiful 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 going to 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 twiller 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 and tried to show them who I was on the plate.
06:48That looks fantastic, Luke.
06:50Loved it.
06:51Chef's kiss?
06:54Just ace.
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.
07:20Tail's coming up now, Chef.
07:22Happy?
07:22I'm happy if you're happy.
07:23Good. You should be.
07:25I'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. Well done.
07:35To make it all the way and lift the trophy.
07:38Yeah, be unreal.
07:44Doesn'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.
08:08In 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 and he would always just throw these incredible parties and he would
08:27cook 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 twenties, 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!
09:30We 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 and he is a nightmare to walk around town with.
10:08Yeah, I mean, somewhere like this would be absolutely perfect.
10:11Bar space in here.
10:12Sure.
10:13Dining room there.
10:13Quarter right at the back.
10:14Yeah.
10:15His imagination just gets captured about what could be possible.
10:19One day maybe.
10:21One 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, but I am not
10:28terribly 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 flavours.
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.
10:59Well 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 in 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,
11:32look 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 plate.
11:58He needs to be refining the portion control.
12:01When they say something and you can see where they're coming from, 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.
12:21This lovage and mustard sauce is sensational.
12:25It's the colour of Ireland and it's Ireland on a plate.
12:29I like how your dish is being served.
12:31It 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.
12:44It is very, very best from you.
12:47You are like a painter, huh?
12:49Literally 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.
13:23Just got to win it now.
13:25That's all that's left.
13:33Look at all the cows coming!
13:37Let's get moving!
13:40I was born in Carlisle.
13:44Surrounded by farmland and countryside.
13:48It was me, my mum, my dad and my two sisters Gemma and Gail.
13:52He'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. She'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 growing 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.
14:59It was in that time when I met Catherine.
15:05We didn't actually meet in person.
15:07I 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.
15:37I blagged my way into an amazing job.
15:39I just said, really passionate, whatever I lack in experience,
15:42I'll make up for in hard work.
15:44And then from there, I went over to Newcastle
15:46and built a restaurant in the back of an empty warehouse.
15:50This industry is hard, right?
15:52It'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...
16:07He'd be really proud of me.
16:13Hi!
16:15Hello!
16:17When Gareth phoned me and told me that he was going to be on MasterChef,
16:21it was the most exciting news I've heard in a very long time.
16:25This beef looks amazing.
16:26Proper rib of beef.
16:27He really deserves it.
16:29He's worked so hard.
16:31We're all really proud of Uncle Gareth, aren't we?
16:34And Daddy.
16:35Well done.
16:37Yeah.
16:38Perfect.
16:40If you had said to me a few weeks ago
16:42that 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.
16:50Good luck.
16:52Cheers, MasterChef.
16:53Cheers, 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.
17:05I think you did a great job.
17:06Well done.
17:07Gareth loves to bring a story to his food.
17:11My fiancee's most memorable thing
17:13was 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 knockout.
17:22I'm cooking for the kids every day at home,
17:24and meatball night is the favorite night.
17:25I like it.
17:26He's treating us like a couple of kids.
17:28There 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 heartlessly.
17:38I'm doing a plum and frangipan tart, right,
17:41which was something that my grandmother used to make.
17:46I love this.
17:46It's a masterclass in doing the simple things well.
17:50His journey's been quite extraordinary.
17:53Very nervous at the beginning,
17:54and 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
18:01and push myself as far as I can go.
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 semifinals.
18:23Gareth has had highs.
18:25He's also had lows.
18:27Whiskey on a dessert should pack a bit of a punch.
18:32That whiskey, it just didn't work.
18:36I'm really not happy with my cake.
18:38Sticky toffee pudding.
18:40The mix wasn't quite right.
18:43Cauliflower, cauliflower, cauliflower cheese.
18:47The balance is just a little bit off.
18:49It's quite monotone.
18:52Gareth found himself fighting for his place
18:54in this competition.
18:57However, he came back into this kitchen
18:59with a steely determination.
19:00I think it's very clever.
19:02I 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
19:11to 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 he's sublime.
19:19He's always got that fight.
19:21This is one of the best plates you've served
19:23in the 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 learnt 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.
19:46I couldn't possibly put any more love into it, chef.
19:48I put a little love into everything.
19:50If he can do that just one more time,
19:52he is a serious contender to lift that trophy.
19:56This whole competition has been one of the best things
19:59that I've ever done.
20:01It really has changed my life.
20:03The way I think about the future,
20:05the 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.
20:14Yeah, that's what I'm going for.
20:26One more cook-off.
20:28This is career-defining.
20:31This is a life-changing moment.
20:35Into the lion's den.
20:37One last time.
20:56Look at you.
20:58Our final three.
21:00We 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
21:33I 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
21:45do 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
22:20Bacon 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's 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
22:41Luke 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
23:03He'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
23:11And I'm gonna 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 Donald's it was great
23:21It was playful is fun, and I decided to add that element into my my meal today
23:26Look 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
23:32Sausage 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 a 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 is gonna turn that into a croquette so nice and crispy on the outside
24:39and that soft melting flavorsome meat in the middle
24:45And then he'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's starting 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 a wait for each layer to set before I can add the next and then I need it
25:50to set fully before I can take it out of the molds
25:54Are you started the layers look? 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 a 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 one hour has gone two hours remaining yes, sir? Yes, sir
26:41This 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 sing 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 going to be brining scallops. He's then going to pipe a little bit of champagne gel over the top
28:20of that mark
28:20You were always my favorite
28:22You are always always name 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 going to use the barbecue for my last cook here and this dish really celebrates the barbecue in
28:54a big way
28:55Every element here touches the fire in some way shape or form
28:59Whoa, he's going to brine his pork in some sweet tea
29:02He's then going to 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 going to be what's going to 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 going to take some love
29:21and care
29:21He's going to 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 going to barbecue some crayfish. He's going to put those in the
29:41hispy cabbage roll
29:43Crayfish they're delicate. They're 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 donuts
30:02But not as you know it
30:04I love coffee and donuts is like the most amazing breakfast and a very American touchstone, so I wanted to
30:09bring a little of that
30:14We'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 donuts are going to be fried so they go very nice and crispy on the outside super light
30:34in the middle
30:37We've got malted 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
30:55Lots of beautiful live fire cooking do you think you've got what it takes to lift that trophy somewhere deep
31:01down?
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
31:29So 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 this luxury ingredients
31:41She deserves loosely based around one of her favorite dishes and prawn cocktail
31:47brawn 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
32:28barbecues charred smoky flavor
32:30But yeah caramelized you 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
32:47They broke one of them is just broke. Yeah, don't throw them away. Yes, sir. Just in case
32:52But also you have got more mix so do make some more okay
32:56Don'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 we'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
33:35If the chicken is not quite cooked in the middle or the moose is overcooked
33:39It could be a disaster
33:42It's a risky thing to do, but it's the finals of masterchef the professionals
33:47King oyster mushroom. It's meaty on the side. We have tarragon male tarragon with chicken
33:55Match made in heaven
33:57We have a Madeira sauce the base of that would be a 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 a take on a really retro cocktail brandy alexander whenever we went around to my partner's families as
34:29we were leaving
34:30They'd always say one foot road or we'd have a brandy and matter how expensive or cheap it was
34:35Yeah, they all go with that sweet smooth eyes, you 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
34:49You've given me the confidence to to go it alone and cook my dishes
34:54So yeah, I owe him a lot
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
35:09And 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've 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
35:37thing 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
36:03serve 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 gonna be a struggle to get everything done. I just
36:15really 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
36:48Yes, but that port looks incredible. Yes, I'm a very very nice make sure you've got everything on the plate
36:58There is only six minutes left
37:05How's it set yeah, 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
37:31Right chef we've got 60 seconds left
37:35Come on, come on, come on
37:39Mind your doughnuts
37:43You've got 10 seconds. Yes, chef. They've got to come out
37:49Are they cooked they're not cooked that's it time's up
38:00Mark coming up
38:08Mark looks fantastic
38:09It's refined
38:11Can't wait to get going
38:14Mark's final menu starts with a fruit de mer
38:18A 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 just that cheeky sparkle
38:48The notes of champagne in the jelly it's fresh followed by the mussels you've got the kimizu in it
38:54So it's a little bit off of that clever seasoning with the smoky notes of the nori that you've just
38:58ran over the grill
38:59Wonderful
39:00Thank you very much. Thank you
39:02My favorite out of all three of these has to be the oyster and I love the way you brought
39:06the horseradish heat into the cream
39:08And of course finish with caviar. Yeah, why 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 muscle which is pretty punchy
39:20But the star of this show is that oyster
39:23It's a very sort of modern take on a freedom air and you've done it justice
39:31For his main course
39:32Marcus 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 the pork and crayfish sauce
39:54The pork chop it's
39:57So wonderfully cooked with a rub that you've made
40:00It's got smokiness from the barbecue 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. I love your pepper puree
40:15You got heat the sauce. I love the fact you put the crayfish through the stock. That's great
40:21That's probably one of the nicest pork chops i've ever eaten
40:25This is everything you love about cooking of the deep south just refined
40:30This is a really really good dish. Well done. Thank you very much
40:36For dessert mark has made a malted milk bavoie
40:41Topped with a cocoa nib tuile and blackcurrant gel
40:47Finished with a coffee espuma
40:49Obviously, there's one element missing we didn't quite get the banier
40:58What I have here is a bavoie that's possibly the lightest bavoie i've ever had
41:03And I love the flavors of malt that's running through this the tail it's got the crunch it's got the
41:09nibs
41:09The coffee espumas sometimes those espumas, they know they either love you or hate you. It's too thick
41:14This is definitely too thick you're not happy with that and that's fine, but this is a delicious dessert
41:21I love the addition of the blackcurrant gel. It's brilliant. It's just kind of got that acidity
41:27You see a dessert on a menu and there's a little doughnut sitting on the side of it
41:31It's gonna be one of the dishes that most chefs would order put it ain't on there
41:35There is some lovely flavors running through this though. I have to say thank you very much
41:41You've cooked a great menu mark with real passion
41:44And I think this competition has got the very very best out of you
41:49It's refined you and that restaurant you mentioned earlier on can't wait for that to open
41:56It's hard to put into words what this competition has meant to me personally and as a chef in my
42:01career
42:01I think the food I'm producing now is heads and shoulders above what I could have done even weeks ago
42:08And I thank you so much
42:19I'm immensely happy with the feedback I got there. I think I put forward dishes that I believe in
42:27I'm over the moon with how it's all gone
42:36I
42:37It's a bit nerve-wracking, isn't it?
42:40This is very much your style of food. It's so precise just wonderful. It looked great
42:48For his starter luke has served a twist on the english breakfast with the black pudding and egg yolk raviolo
42:55striped with squid ink
42:57topped with crispy bacon
42:59served with a sausage sandwich and brown sauce
43:14The raviolo it's cooked beautifully you've got that kind of earthiness the richness of the black pudding in there softened
43:21by the egg
43:22Crispy bacon obviously they all work beautifully
43:26I think the pasta is creating something that shows skill
43:30That's what this is
43:31It's clever. It's smart. It's you. It's the start of a great menu. Well done
43:36And not only that you go and give us a sausage sandwich
43:40Fun 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
43:53Luke's mane is a take on chinese duck
43:57Duck breast cooked on the crown
43:59With a spiced duck leg croquette
44:03Miso poached celeriac fondant
44:06And a duck and plum sauce
44:12Ducks beautifully cooked rendered just right pink rested love that your duck leg
44:19It's got lovely aromats running through there. You've got chili in there too chopped up spring onions
44:24And then you've got that sauce running through. I love this. I think it's very clever
44:28great job
44:31I love the celeriac
44:33I love the way you rolled it out and then rolled it back and it just makes it so much
44:37lighter
44:38It sucks up all those slavers that you poached them in it all works beautifully
44:45The sauce you took the cooking liquor from the legs of the duck and added that
44:51So it's got the spices and more of the fruit running through it. There's a hint of soy
44:55I mean you couldn't get two different plates your english breakfast followed by duck and pancakes
45:03For dessert luke has made his version of tiramisu
45:08layers of mascarpone panna cotta and chocolate and coffee cream
45:13In a thin chocolate shell lined with mascarpone cream
45:18served with an amaretto soaked cherry
45:22And an amaretto cherry sorbet
45:30I think the flavor that sits with inside that little chocolate log there is the essence of what the best
45:37Terumisu is all about you've got the coffee perfect not over sweet not under the mascarpone the way it's set
45:43working beautifully
45:46I love the addition of the cherry sorbet
45:50It's very reminiscent of black forest with a chocolate with a cherry. This is a very very delicious and well
45:57executed dessert
45:59The one standalone cherry here that's been soaked in amaretto kind of wish you had a bowl of of those
46:07However, there is nothing here that I am not enjoying. Thank you
46:12Luke it's been a real joy to watch you develop throughout this competition
46:18You are so much more confident lift your head up higher because you are doing something quite special
46:25I do feel a little bit like lost for words at the moment
46:30I'm going to keep pushing my food the way that I have been
46:33I'm going to try and bring it out of the competition and do it in my own kitchen
46:47Was going to cry for a minute
46:51The judges feedback was far beyond what I was expecting
46:55It's very emotional like I could definitely feel sort of a lump in my throat in there sort of trying
46:59not to
47:00Sob like a boy
47:02No, it couldn't have gone better
47:08Hopefully hopefully it was enough fingers crossed
47:15Gareth's final menu is an ode to his family
47:20This looks really really good
47:24The starter is his take on a prawn cocktail for his mum
47:28a langoustine and green apple tartar
47:32with a kaffir and caviar sauce split with dill oil
47:37topped with a tomato tuile dusted with tomato powder
47:42served with the Mary Rose langoustine mayonnaise
47:49You've got those beautiful langoustines
47:51You've still got some bite and texture in there
47:54The kaffir giving you that kind of sourness
47:57Hands 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
48:06It's very very precise and the little Mary Rose style sauce that sits around the outside
48:11Slightly caramelized langoustines that's just delicious
48:14Thank you
48:16It's such a delicate dish yet
48:21It's gutsy
48:23What a great way to start this menu
48:25Brilliant job
48:26Mama be proud
48:27Thank you
48:31In memory of his dad
48:34Gareth's mane is chicken and chips
48:37A chicken breast roulade wrapped in a chicken and truffle mousse
48:41With king oyster mushroom set puree and tarragon mayonnaise
48:47Served with a side of shoestring fries
48:50Finished with a madeira sauce
48:58The cooking of the chicken breast on the inside but still tender
49:03Brilliant the set puree it is smooth you can taste the mushroom flavors through that the tarragon
49:10Mayonnaise very well thought of because chicken and tarragon work so well together
49:15The king oyster mushroom is so meaty it's indulgent
49:19The chicken is perfect the mousse is brilliant I love that sauce it's got that smokiness and it adds so
49:29much
49:30I'm struggling to find fault here this is an absolute winner
49:35And of course on the side the bowl of chips
49:38They're great they're crispy they're crunchy I love the fact you've also added a set powder onto it
49:43And then just to finish it off you put some chicken skin well why not
49:46This is a dish for the old man i think you're very proud of you well done thank you
49:54Dedicated to his fiance's family gareth's dessert is a twist on the brandy alexander cocktail
50:01A layer of milk chocolate cromo and dodgy the leche cromo topped with a brandy snap and brandy poached pears
50:10Finished 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 and
50:23I love that
50:24It'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
50:36It is rich and it's punchy. Thank you
50:41Wow
50:43That's got some body to it and some kick to get that balance of the brandy the ginger heat and
50:48to make it work with this cremo
50:50It's brilliant
50:52What a way to finish your menu what a way to finish your competition with that little final brandy farewell
50:59I love it. It's great
51:02Gareth this is exceptional. Thank you chef
51:05Whatever you set out to do you've absolutely nailed it the sauce it's just wonderful. It's rich. It's really powerful.
51:11I'm absolutely loving it
51:13Really really really good 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
51:31loved it
51:33When I walked through those doors all those weeks ago and saw the three of you for a skills test
51:40was
51:41One 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 adventure
51:55Thank you very much
52:01So you wanna
52:05I'm feeling absolutely delighted on top of the world
52:09They were the most important dishes i had to cook thank you to my mum a dish for my dad
52:13father and brother-in-law
52:15I was really glad that i did them all justice
52:23Well done guys
52:24Oh well done to everyone that is 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 took this year to a whole new level
52:44And that's what it's all about we've had some fantastic food it's been a real real privilege to watch
52:55Mark for me as the chef has had the biggest highs the biggest lows
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
53:08It's fabulous
53:11Luke is now a chef who's unafraid to rewrite food as we know it
53:18Cooking this food in the final is quite extraordinary
53:24Brave different i just thought all three of his dishes equally were delicious
53:30Throughout this competition we've watched gareth change
53:34Today we had three faultless dishes and he cooks from the heart
53:40We as chefs know that is the best food when it's from a memory something that means something to you
53:46And if you can share that you're onto something very special and i think gareth has found the art of
53:52doing that
53:54We've got to make a decision and it's a tough decision who is 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 with our head tail tie
54:11It's been a journey hopefully journey's just beginning
54:32It's been amazing
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 all three of you are there can be only one winner
55:01Now professional master chef champion is
55:04Who am I, who am I, who am I, who am I, I'm the man who can't be loved
55:19Garris
55:21How's that mate, well done, well done
55:24Well done, well done
55:27Thank you
55:30Thank you, thank you
55:31I can't believe it
55:32Mark luke you've been absolutely pleasure to have in the kitchen and i hope that you have enjoyed the journey
55:38for the last time thank you so much
55:40Thank you thank you
55:46The competition's been a great experience i'll look back on it fondly it's been eye-opening i've definitely developed as
55:53a chef
55:53It's gonna take a couple of days to sink in but yeah i'm looking forward to going back to normal
55:58life for a little bit
56:02It's been an incredible experience from the moment i stepped through those doors to be with the competition right from
56:07the beginning all the way to the very end is incredibly special
56:11But gara was so deserving to win and like i couldn't imagine it going to a nicer bloke
56:16I believe this is yours
56:20Thank you thank you so much all right thank you this means everything it's the best feeling i've ever had
56:28It's absolutely incredible i'm over the moon thank you well done congratulations well done
56:32Champion well done thank you
56:35Garris food it's bold it's flavoursome and it's from the heart
56:40He has gotten better and better with every challenge and his final three dishes today showed that they were hopeless
56:52If i've learned anything through this competition cooking food that you believe in and cooking from the heart can take
56:58you a long way
56:58He cooks with love and he cooks with passion and that's why he's our champion
57:08Hi i won
57:16I've taken so much more from the competition than i thought
57:21It's changed me as a person it's changed me as a chef gara's got a huge future and i cannot
57:26wait to see where he goes
57:29Now that i'm here holding this trophy it's giving me a whole new road to travel on and i'm going
57:34to go all the way down it
57:41My friends at home are in pain
57:44My friends at home are in pain
57:45Joking that guy to hate for a case
57:47I keep moving to the rhythm of it
57:51Can't be responsible for everybody
57:53The mob streets put fire in my bones
57:56People talk right out of their homes
57:59Our turkey navigate to the penery
58:02He lost his job again in january
58:05At night she's here and i'm crying
58:08Get the same time
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