Original subtitles

Every great chef started at the bottom

and worked in the toughest kitchens to make it to the top.

'Joining me, my former protege,

'now Michelin-star chef PaulAinsworth...'

We are gonna fight for this.

'..And American rock star restauranteur Nyesha Arrington...'

You're bringing tears to my soul right now. Quickly, quickly.

'..As we try to lead our teams to glory.'

This is gonna be the hardest 45 minutes of your life.

'The contestants have seconds to grab...' Grab ingredients!

'..Minutes to cook...' Yeah, yeah, yeah.

'..And moments to deliver their dishes.'

BLEEP.

45 seconds, and you're still cooking.

Tonight's next-level dish is...

the pork chop. Callum, congratulations.

I'm safe because of my team.

This cook-off, it's every chef's nightmare. Come on, Tia!

Oh, God. Kelly, congratulations. Well done.

And just like that, we are down to 11 chefs. Obviously, I'm gutted.

'Tonight, it's Italian week.'

We are looking for... CHEERING

Hello, I'm here. Oh, shit.

Why have you got onions and garlic? For the sauce. No?

Ooh! He doesn't like that.

Temi, how's that octopus? I have no clue.

Oh, Temi. Come on!

We cannot miss the platform!

This is Next Level Chef.

Good to see you guys. We good? Yeah. We're good.

Are you ready to take your cooking to the next level?

Yes, chef. Yes. Good.

First of all, well done last time round,

because you all survived the heat from those three amazing kitchens.

Here's the good news - all of you, you're one step closer

to that incredible prize - a year-long mentors hip

from Nyesha, Paul and myself, plus that £100,000.

But remember, this competition has only just begun.

In fact, let me just do a little count up.

One, two, three, four. One, two, three, four.

One, two, three. Erm, Nyesha, one down -

have you thought about booking your flight?

LAUGHTER

I'm not going anywhere, Gordon, I am not going anywhere.

I'm dedicated to my team. Tiny team.

Callum... Yes, chef.

Thanks to you, winning that best dish last week,

Team Ramsay are now cooking in that top-flight kitchen.

But now, the pressure's on to stay there. Where we going?

I'm coming, we are staying at the top. Good.

Team Ainsworth, you did me proud last week,

and we're in that middle kitchen this week.

Ancl that's down to you, Kelly, for winning that cook-off.

Thanks, chef. Temi, that £100,000 prize -

what would you do with that kind of money, Temi?

Move out my parents' home.

I've got a single bed right now, so I'd get a double bed.

Today, let's cook, and let's get that double bed.

Yes, chef. All right? OK?

Together. LAUGHTER

"Let's cook and get that double bed"?

This is Next Level Chef, not Love Island.

LAUGHTER

Team Arrington, we're already looking light on numbers.

Not only are we down a chef,

but we're also cooking down in the basement

because we lost the cook-off last week.

The pressure's on, guys. We cannot risk losing another team-mate.

Yes, chef.

We have to win, we have to get out of that bottom kitchen.

OK, on to today's challenge. This week, you'll be taking on

one of the world's most celebrated cuisines.

It's one of the pillars of European cooking

and has influenced chefs for generations.

Have you told them about the Italian week?

CHEERING AND APPLAUSE Oh, come on.

Hello, I'm here, I'm here.

I mean, that just doesn't happen.

Three amazing chefs there, and then Gino arrives.

You are not supposed to be here yet. You're too early.

You're taking so long, you go on and on and on.

I'm freezing in that garden.

My nipples are like, "ting," like ice.

Did you know about the challenge? Oh, my goodness me.

It's Italian week, it's why I'm here.

CHEERING Gino, shush.

Yes, chefs. This week, it is Italian week.

Gino D'Acampo, everybody, come on! CHEERING AND APPLAUSE

He's here tonight to share his knowledge and expertise

with all of you, OK?

So listen to him, use him, and take the very best of him, OK?

Cos when he's gone, he's gone. ALL: Yes, chef.

Now, your advice... When you say "using", what do you mean?

No... No, I just want to be prepared.

When you say "using", within reason. Yeah, no, but like...

No, I'm not gonna start washing up or chopping up their onions.

No, but tap into that brain of yours.

Ah, tap into the brain any time you want.

Us Brits love Italian food,

so we want a next-level Italian main course from you today.

This is not just about home cooking, right?

It's about authentic Italian next-level cuisine.

If I can give you one big tip, choose your ingredients very wisely.

And don't overpower the dish.

Thank you, seriously. No, listen, it's important that they know

what Italian food is all about because let's be honest,

three of you, ain't gonna happen. LAUGHTER

Gino D'Acampo, everybody. come on.

Good luck, chefs, I will see you later, all right?

Gino is so passionate about his cuisine,

so this is a really brilliant opportunity

for these chefs to soak up that knowledge.

OK, we wanna see your best Italian dishes in just 45 minutes.

Now, listen carefully.

Whoever creates the best Italian dish

will keep themselves and their team safe from elimination.

So, you are relying on each other.

The two weakest dishes from the remaining teams

will go head-to-head in the cook-off

to decide who leaves for good.

OK, Team Ramsay, head over to the lifts,

make your way up to that top flight kitchen

and I'll see you there shortly. Good luck, guys,

Come on, you got this. 'Yeah, excited. Wow, great.'

It's Italian week, lived there for a long time.

Italian food, it's something that I really enjoy making.

Here we go.

Whoa.

Even the floor shines.

The top-level kitchen is like night and clay

compared to my kitchen at home.

My kitchen's more like the basement, so...

Ooh. Oh, this is pretty good. This is good.

Kelly did so well in the cook-off last week

to not put us in the basement.

We cannot be in the cook-off any more,

so someone in the team has gotta make the best dish.

Oh, I'm imagining the worst.

Oh, wow.

Ha-ha-ha!

The equipment was knackered...

Spoons in 'ere. Melted ones at that.

It was like a truck had laid out all this kitchen equipment

and run over it.

Good luck, girl. Thanks, chef.

Let's go, team. Nyesha, what is this place?

It's a kitchen, chef.

These chefs need to be on their A game from the get-go.

I'm hoping it's enough to get us out of this basement today.

Whatever's on that platform,

you're gonna show next-level dishes, right?

Hello, team, how are you? Are you OK? Good, good, good.

If my chefs are smart, they are in a great kitchen

to produce a brilliant next-level Italian dish.

Now we've gone down one level, all right,

but we don't wanna be down there. We are gonna fight for this. Fight.

Let's go. Let's go, chef.

Big week this week - I'm expecting flair,

but more importantly, I do not wanna go down.

30 seconds, grab smartly.

The platform comes down, and we have a plethora

of stunning Italian ingredients.

Ancl don't forget, you have Gino here, and he's here to help.

Line up against the wall. This is it.

One stunning, next-level Italian dish, yes? Yes, chef.

This is your kitchen, this is your competition.

Show these guys what you've got. Get ready.

Platform's descending.

When that turns green, we're gonna go.

Standby, seconds away.

Mamma mia, here it comes, let's go.

It's green, let's go. The Italian grab is on.

And remember, if you grab it, you have to use it.

The grab on the top kitchen was definitely more scary.

Jumbo prawns, pass 'em over. Thank you, chef.

Look, you've got a veal chop there. A fillet steak.

Is someone gonna grab it?

There's so much more ingredients on there,

and you could pick things that do not go together.

Ten seconds, guys. Gonna get the swordfish.

Five seconds, guys. Grab. Grab. There's fresh pasta there.

There's cheese there, grab, grab, grab, grab, grab.

Bastard! I pooed my pants again, I didn't grab enough.

Go, go, go, go, go, go. Yes. Grab of your life.

Remember, protein, then work backwards.

Come on, there's gorgeous sirloin steak,

fillet steak, sea bass.

The platform's large and in charge.

Trying to think within those 30 seconds

and see everything on there is just insanity.

So, I've grabbed the octopus, which I've never cooked before.

Don't know why I grabbed it, it just looked interesting.

We're looking for a next-level Italian dish.

Grab it, keep going, keep going. Where's lemon?

Lemon's over here.

Look at that thing. Go!

Go team, go. Go team, go. We got guinea fowl, we got fillet.

It's incredible the ingredients that are making it down to the basement.

Tony right away grabs that fillet steak.

But Layla, she goes straight for the turkey,

a really tough protein to pull off.

15 seconds, grab intelligently.

Grab it, think about it later. That's where I'm at.

Come on, keep going. Change to garlic.

Five, four, three, two... Come on, grab ingredients, guys!

One incredible Italian dish, OK? Yes, chef.

Your time starts now. Let's go!

Ole!

Come on, Team Ramsay, we're on the top floor,

wanna stay here, OK? Yes, chef.

Forty-five minutes, I wanna see a next-level Italian dish.

I have beef mince, so the only thing I could think of was meatballs

and a creamy sauce. It was like Ikea vibes, my dish.

Temi. Chef. Octopus?

Octopus. Wasn't my first choice, but it's what I thought.

Have you cooked it before? Never. Ah, Temi.

Never. Temi.

I don't know why I picked the octopus.

There was a steak there, there were things that I knew,

but, yeah, I'm slightly worried. The pressure is on today.

Some sirloin, there was fillet, there was guinea fowl.

I saw the sirloin, I just... I wanted fish.

I'm in big, big trouble.

I've got this. Remember what we're going for, yeah?

Yes, chef. That double bed. Yes, chef.

That octopus is not gonna come between us and that double bed.

It's not, chef. All right, good man.

My name's Temi, I'm 27, and I'm from London.

I live at home with my mum, my dad, my older sister

and my younger sister.

'I have a single bed, I'm in, like, a cramped little box room.'

With £100,000, I can get my own place

and have my own space.

I'm a social media chef. My angle with content creating

is to inspire people to cook easy, quick and accessible food.

One of my videos actually has just under half a million views.

I'm known for creating amazing, delicious food

with sensual voice-overs.

'This one, I call bombshell. Exquisite. Welcome to the party.'

Right, first thing to do, don't worry about the schlop,

get the octopus on, OK? Yeah.

You've got pressure cookers on this level,

use a pressure cooker.

That is your one hope of serving beautiful,

cooked, tender octopus, all right? Yes, chef.

I'm... I'm shell-shocked.

I thought he looked in control, and he's grabbed the octopus,

and he's never cooked an octopus in his life. I'm so worried.

This is gonna be, I think,

the hardest 45 minutes of your life. Yes.

Forty minutes left, guys, still a whole 40 minutes.

See the best Italian dish of your life, yes? Yes, chef.

Tell me what you got, what ingredients did you grab?

I've got fillet steak, I've got some potatoes.

I'm gonna do a quick gnocchi.

I'm gonna do something with my cavolo nero,

I think I'm gonna do almost like a pesto with my cavolo nero.

Fillet steak's a great cut, it's a good protein,

and I'm confident with it. What ingredients did you grab?

So I got turkey, I got some greens, I got some basil.

Beautiful, so what's the plan? We're gonna bread crust the turkey.

What's your bread procedure?

I will do a little base - so egg whites,

take it and just layer it, and then dip the turkey into the...

So, flour first, then egg and then breadcrumb, yes?

Yes, chef. OK.

I'm Layla, I live in London, and I'm 41.

As well as being a professional model, I'm also a private chef.

I work in the day and cook in the night.

I've model led all over the world, but it was never my passion.

Food is.

'I've always loved cooking, since a young age.'

And then, a few years ago, I went to culinary school.

I started to do bigger dinner parties

and people seemed to enjoy it.

So I decided to make it into a business.

Often as a chef, everything goes wrong,

but I make it work.

So, what kind of fat are you gonna cook your...

Urn... ..this in?

I'm gonna cook my... In butter I think.

Awesome, I love it, sounds delicious. Perfect.

Ten minutes gone, 35 minutes to go.

Selwyn, what did you grab?

What did I grab? I grabbed the swordfish here. Nice.

Mushrooms, tomatoes, lime, garlic. Love that, so...

And I'm gonna make some nice pasta.

And there was fresh pasta on there, there was treasures on there.

I know, I couldn't find it. I looked, and I just went blind.

But that pasta needs to rest, OK? But don't make it too dry.

This is good, this is good. Be careful.

I'm gonna use a pasta machine for the first time.

I'm not confident in making pasta.

'There's no going back, I've got to get that right.'

Right, what did you grab?

OK, so, I got jumbo king prawns,

I've never actually cooked with them before.

OK, tell me about the dish. What are you gonna do?

So, I'm gonna make a homemade tagliatelle... Wow.

...with arrabbiata sauce. Beautiful.

My name is jade, I'm 34 years old, from Lancashire,

and I'm a social media chef.

'I'm not trained at all.'

My main focus is to make family-friendly recipes

to support people in saving money.

My followers love it, and people make my food.

'So, I have a three-year-old called Ralph.'

Stop. Stop!

Gordon like mummy cooking.

I think that Gordon'll like mummy's cooking, definitely.

The mentors hip for me is the prize that I am after.

It's something that money can't buy.

I wanna show my son, Ralph, that, you know,

you can follow your dreams.

'I mean, look at me, I'm cooking for Gordon Ramsay.'

So, yeah, it's crazy.

So, these are amazing. OK.

Either cook them for 30 seconds,

take them out the shell and then saute them. Yeah.

Or peel them raw and then saute them.

There's so many ways of doing it. OK.

PAUL: Thirty minutes left, chefs. Thirty minutes, all right?

Doing all right, Temi? Yep.

Arghg

Kelly. Right.

All right? Yeah.

Look at you, your shoulders are back, your confidence -

and that elimination cook dish was fantastic. Thank you, chef.

I'm so proud of you, all right? Thank you.

'Last week, I was in the cook-off.'

I just don't wanna go there again.

I've got a nice rustic tomato sauce.

Do you wanna taste it?

That's delicious. Thanks, chef.

That is absolutely delicious.

Temi, you OK? Chef, yeah.

All right. Temi, what's bringing your dish together, in terms of...

You making a sauce? I'm gonna make a cheese sauce.

Pairing cheese with seafood, particularly octopus,

is gonna be difficult. Yeah.

So think about it, OK? Yeah.

How can you compliment what you're doing with the octopus?

OK? Yes, chef.

NYESHA: Twenty-five to go, let's go.

So, you got your pasta? Yes, chef. Good.

I don't know how to use a pasta machine,

but I always roll it out by hand at home. I love that.

So much more authenticity when you're rolling by hand.

If you want to be a next-level chef,

you need to have the hunger in your soul.

You need to want to go up,

otherwise you're not a next-level chef,

you're just a chef.

LIFT DINGS

Jade GASPS

I told you he was arriving. Gino is joining us. 'Gino!'

I'm so excited that Gino's come into the kitchen.

He cooks classic Italian food. It's gonna be so helpful.

Only you can be in kitchens like this.

It's unbelievable, I mean, look at this.

Absolute state-of-the-art.

Do you know how lucky you are to be up here?

I mean, I've never been in a kitchen like this.

Right, young man, give us an insight into this wild boar.

So, what are we doing here? What have you got here?

So, I've got wild boar.

GINO SPEAKS ITALIAN

Oh, don't do the mushroom too small.

So, I'm just getting them in the flavour, in the pan,

get them nice and roasted.

OK, but then the other one, you know, slice them,

so then you get a texture of the mushroom.

Otherwise, it gets too clongy. They lose it.

It was just weird having Gino there, such, like, a curve ball.

He is a really good chef.

So, your main ingredients is the prawns? Yes.

Beautiful, jumbo prawns. Gonna do a tagliatelle/pappardeiie.

What are you gonna do with the cheese?

I'm just gonna grate a little bit on the top,

literally, cos I'm gonna do an arrabbiata, so...

The shock on his face when I said

that cheese was gonna go into the sauce, he was disgusted.

No, no, don't grate it on top... OK.

...because then it's gonna overpower everything.

Oh, I could do a Parmesan crisp.

So then people will have the chance... To snap off.

...to snap it off. Yeah, exactly.

Italian food is easy.

I'll tell you when it goes wrong -

when you overcomplicate Italian food.

Too many ingredients,

trying to incorporate two or three dishes on one plate.

Just keep things simple.

What do you think of the standard so far?

I think it's incredible. Incredible.

Gino!

PAUL: Hello, Gino.

How are you? How are you, Paul?

Are you OK? just the man.

Where is the Italian smell here, guys? Here, chef.

Damn, the king of Italian cuisine is in this building.

It's good. So, this is Gurpreet, OK?

OK. Gurpreet, Gino.

What are you doing here? Ciao.

I'm making meatballs at the moment, and I'm...

You're making meatballs? Yes. OK.

'I was star-struck when I saw Gino.'

He's so hot. SHE LAUGHS

Why have you got onions and garlic?

For the sauce, I was gonna put it in the creamy sauce, roasted... No?

Ooh!

He doesn't like that.

In Italy, we will not put garlic and onions together.

Not together? No.

They've got such a unique flavour, both of them,

that when you put them together it just...

One of them is gonna get lost. OK.

So, really, what you're doing, you're wasting your time.

I always thought garlic and onion goes together in an Italian dish,

but to learn from, like, the king of Italian food,

I was just like, "More, give me more!"

NYESHA: Oh, my goodness. RONAN: Signore!

TONY: Gino!

Buongiorno!

Gino, what a ledge.

What a ledge. He's gonna know his stuff.

Well, guys, I have to say, I've been in some rubbish kitchens,

but this is really bad. Hi, chef!

It was an energy pulse that just came out that lift.

Chef Tony. Chef, tell me what you're doing here.

So, I've got a little pesto going on here with cavolo nero.

I've done a little potato gnocchi, fillet steak on behind me.

How did you make your gnocchi? TONY SPEAKS ITALIAN

I've done it with two eggs and cheese.

How did you know this? Are you Italian? Have you lived in Italy?

I lived in Italy for nearly nine, ten years.

BOTH SPEAK ITALIAN

Nyesha, what's the point of him here? He's Italian!

I'm Tony, I'm 40, and I'm a super-yacht chef.

'Life at sea's fun,

'but it's not as glamorous as everyone makes out.'

We cook for the crew, we maintain the boat,

no time for rest.

And if the guests are on, cooking your heart out.

It made me the chef I am today.

When I'm away, the hardest thing for me is missing my family.

Whee!

'In the future, I'd like to spend more time at home.'

If I win Next Level Chef, I'd use the money and mentors hip

to develop a business closer to home,

I'm doing it to create a better life to support my family

and be a good dad.

Have you gone all shy?

HE LAUGHS, CHILD GIGGLES

Can I give you a little tip? This is dry.

Dry. Metto I'olio?

A little bit of olive oil. Si. Because, otherwise, it's too dry.

Grazie, grazie. OK, let's go, Tony.

Ah...

GINO SPEAKS ITALIAN

So, we have bread-crusted turkey escalope.

This turkey, very dangerous meat.

Don't overcook it, it's gonna get dry.

Tell me how you're gonna use your cheese.

I basically grated it... Over there?

Yep, I need to get it and put in the...

Vai, vai, vai! You know you could've used the cheese into the breadcrumb?

Yeah, I'll do that now.

The only way to learn Italian is from an Italian.

So when an Italian tells you, "Add Parmesan,"

you add Parmesan.

Gordon!

Who's that shouting in the middle of a cook? Gordon!

What the hell? Do you want me to come back up?!

Absolutely not! What do you mean "no"?!

Absolutely not, get out, get out!

Don't... Jesus Christ.

Nobody... I wouldn't want to be down there.

When you reach bottom level,

there is only one thing that you have to do.

You have to push yourself to the limit to go up again.

Twelve minutes to go.

We really need to cook.

'After Gino's visit, time is ticking.'

So fingers crossed

my chefs get inspired and show us what they're made of.

OK, that's clone. Pasta, pasta, pasta.

What's the time? Time to cook pasta, my friend.

Make sure that steak is perfect, chef.

PAUL: Come on, team!

Come on.

Oh, shit.

HE CHUCKLES I've never made pasta before!

Let go, let go, let go.

Flour the machine, flour the machine.

You going in one more time, or is that it?

Yeah, one more time, chef. OK, take your time.

Flour the back of your hands. Yeah, yeah, yeah...

SHARPLY: Flour the back of your hands. Flour the back of...

You're saying, "Yeah, yeah, yeah," and doing fuck all. Let's go.

Yeah, yeah, yeah... OK.

'Selwyn's going down that fresh pasta route, but he's making it.'

Again, lift it up, don't tear it. Don't tear it. Yes, chef.

He's all over the place, and I'm hoping that

Captain Birdseye just calms down in this storm.

Fucking hell.

PAUL: Ten minutes left, chefs, all right?

We do not wanna be in that basement next week.

Temi, how's that octopus?

I have no clue. Oh, my goodness.

I'm... I'm in trouble here.

I thought my water was boiling, I took the lid off,

just stagnant.

The only thing I could do was just put my pasta in

and hope that it was warm enough to do something.

NYESHA: Four minutes, team.

Come on, guys, bring this home. Do not miss that platform.

Jade, I want finesse on there, OK? I'm on it.

Those 45 minutes go so quickly that you just lose yourself.

Don't overcook that pasta. No, chef.

And watch that swordfish doesn't overcook.

Please be careful, though, yes? Yeah.

PAUL: Platform's heading to the basement,

we don't have long before it's back up here.

The last few minutes of the cook were insane.

I 100% regret grabbing that octopus.

It's such a technical dish, why would I do that to myself?

Platform's here, guys.

Sta rt plating, please.

Yes. Perfect dishes, yes?

Yes, chef.

In the middle of all the doo-doo-doo-doo-doo-doo,

you're just trying to make sure

that at least you've got a plate on there.

Start plating.

Where's me plate?

Shit. Whoa.

Just under one minute to go, guys, yes?

Platform's here.

Is this the perfect dish?

OK? Layla? Yep.

Come on. I'm ready.

Come on! HE CLAPS

Guys, platform is here.

We didn't even see the platform arrive.

We were still plating, and the platform was there.

Come on, everyone needs to platform!

Get over to the platform. Temi!

'I don't know what happened.'

It was just going up. By the time I looked, I was like, "What?"

Temi, go, go, go, go, 90, 9°!

Get it on there!

I just threw my plate up there and hoped for the best.

Oh, my God. Holy...

Only one went on, the other three, they chucked 'em on.

Here it comes!

Oh, I want my big prawn.

I want my big prawn, I want my big prawn.

Let's go, guys. CALLUM: Platform's here.

Seconds away. Come on, come on. Go, go, go!

As soon as my plate goes down on that charger, it starts going.

6°' 9°, 9°. go! Selwyn!

Ah! S€lWym

Ah, Selwyn. Jesus Christ.

Ah, Selwyn...

Fucking hell.

'I had everything in place.'

Ancl then looked up, gone.

Platform had just gone.

Selwyn.

Selwyn's ex-military, 20 years.

If there's one thing that I know about the military, it's precision.

'How can that guy miss the platform when he's standing closest to it?'

Er, not good enough.

I'm disappointed for my team. I've let them down.

I'm dreading this tasting. Why?

I was ready, I had it there.

Didn't get a plate on? No.

We all got caught out by the platform today.

Selwyn, he has to go into that elimination,

he forgot to get his bloody dish on that platform.

The only way to save him from the cook-off

is if one of my chef wins best dish

and immunity for the entire team.

GURPREET: I don't feel safe.

I wish that my pasta wasn't undercooked.

'I wish that water was boiling.'

I tasted the cheese sauce, it was too salty,

so at this point, I'm just not confident at all.

GORDON:

PAUL:

GORDON:

PAUL:

Wow, all of you, well done.

Let's be honest, all of you had a lot to cope with in this challenge -

the Italian flair,

and that cheesy little Italian running around.

ALL LAUGH Shall we get started?

Yes. Yes, please.

So first up we have here a turkey Milanese,

this is served with figs.

Wow.

First of all, turkey, really beautiful.

The breading is absolutely perfect,

but the seasoning, it's like a salty cheese in that breading

which has just helped caramelise that turkey. Beautiful.

Gino adding that extra layer of flavour

to my coating is amazing.

I love the simplicity and the discipline

that I see in this dish.

It's a few ingredients clone really well.

Next up, we have a fillet of beef

served with a cavolo nero gnocchi.

Visually beautiful.

Bravo for the cavolo nero gnocchi.

Tough to pull off.

The beef needs salt.

The caramelisation of the beef, though, really good.

Next here, we have the sirloin served with a pan-made pasta.

Steak could do with another

two minutes for me, just a little bit too rare.

I mean, I gotta say, having Gino D'Acampo there

in the kitchen with my chefs,

definitely brought some authenticity to these dishes.

Top floor, Team Ramsay's.

I'll deal with the elephant in the room in a moment.

This is a beautiful caramelised veal chop,

but it's finished and basted with a brown butter.

I love simple ingredients clone well.

Delicious dish.

This is a hand-cut tagliatelle

finished with a beautiful spicy arrabbiata

and served with those beautiful shrimp.

I love it. That lovely, sweet flavour coming out. Beautiful.

It's got a lovely spice going on there.

Good dish.

The pasta's cooked beautifully, let's get that absolutely clear.

And the shrimp, stunning.

This is a loin of wild boar

sat on a bed of handmade tagliatelle.

The porcini is a bit overpowering,

but I love the cook on the wild boar.

Sadly, this dish,

the pan-seared swordfish with homemade pasta,

didn't make it to the platform.

Handmade pasta.

Ancl he made the pasta? He made the pasta. Wow.

The swordfish is outstanding.

Beautifully cooked.

I love the lightness.

The swordfish is able to stand out against the pasta.

Perfect accompaniment.

Shame. What a shame. Great shame. Yeah.

'That dish was so good.'

I stood my own with that dish.

Shall we go to the middle floor?

Roast chicken, potato fondant,

mozzarella and a tomato courgette sauce.

The sauce alone is taking me on a journey,

but to cook a chicken breast this perfectly is a true feat.

Moving on.

Roast sea bass,

braised butter beans, braised chicory.

I gotta say, I love the complexity

and such a humble ingredient like the bean.

So next, we have meatballs

that have been flavoured with chilli and spice.

What a shame, pasta's undercooked,

warrants another 90 seconds in that water.

Meatballs are nicely seasoned, but there's no sauce.

I don't know. Yeah, bit strange this one.

'I just felt my stomach drop completely.'

I wasn't happy with my dish,

and I knew they weren't gonna be happy with my dish.

Last dish is...

What is it? ..octopus.

Handmade pappardelle and a cheese sauce.

I've gotta tell you that this chef

has never cooked octopus in their life.

Why grab it? That's brave.

What a shame. Visually, it looks a mess, I'll be honest.

The octopus is actually cooked soft and sweet,

but very rare you see octopus in a cheese sauce.

For me, my palette is a bit confused on where to go,

seafood and the heavy, rich sauce,

it's not really playing justice

to that beautifully cooked octopus.

'Yeah, I'm not surprised.'

And the pairing, when I think about it,

it should've gone with, like, a tomatoey sauce,

but I didn't have any tomatoes.

So, yeah, a bit gutted.

Right, listen carefully.

Best dish tonight will win immunity for their team

and will be working in that top kitchen next week.

The worst dishes from the other two teams

will end up in the cook-off.

One of you will leave the competition tonight.

But right now, we need a moment,

cos this is gonna be a very tough discussion.

Middle floor, the dishes looked a mess.

What happened? Yeah.

I made the platform, where were you?

Getting your teeth whitened? Like...

PAUL AND NYESHA LAUGH

One of the best fish cooked of the evening

was the swordfish.

The swordfish was beautiful inside. Oh, it was gorgeous.

But that person messed it all up with their time management.

I didn't even see Temi grab that octopus.

And he can't put octopus with a cheese sauce.

Can we talk about the meatballs? Yeah.

Pasta, way too thick, undercooked. Yeah. No sauce.

There's almost like a sort of, "I don't care about this meatball,

"but I'm just gonna do it."

My pasta water wasn't even boiling.

So easy to turn the wrong one off.

How about that prawn dish, though?

Did you taste the sauce, the depth of flavour?

I can still taste the sauce. Yeah. Beautiful.

The basement went up a gear tonight.

Let's just talk about that turkey. First of all,

the cook and how moist that escalope was.

She really elevated it, absolutely. Tough choices.

Especially those going into the cook-off.

OK, well done all of you, some great highlights.

Really showing off that Italian flair,

and, more importantly, your personalities

are really starting to come through on these dishes.

And the technical flair across tonight's cook,

exceptional, really exceptional.

However, the best dish of the night...

...goes to...

...the turkey Milanese.

APPLAUSE Congratulations.

Well done!

Superstar! Come on!

Exceptional, really exceptional, and I think we all agreed

that it was the most difficult protein to cook.

But you didn't just cook it, you nailed it.

Exceptional, well done. Thank you, chef.

And the other good news...

We're top kitchen!

Yes! Finally! Whoo!

We're cooking in the top kitchen next week.

Head to the Next Level lounge.

Relax, your work is clone. Great job.

Thank you, chefs. Thank you very much.

Thank you. Well done, guys.

Thank you. Well clone, guys.

Yay! SHE LAUGHS

'Yeah, I'm really happy.'

I can't stop grinning, look.

I'm just gonna enjoy the moment.

Yeah, I'm gonna enjoy the moment.

Now, Gordon and Paul,

you each have to choose someone from your teams to go into that cook-off.

Ancl the loser will be eliminated.

Paul

So, going into the cook-off is...

Team, it's the worst decision of the clay I have to make, but...

I have to pick someone.

One person grabbed badly,

and one person undercooked their pasta.

So going into the cook-off is...

...Temi.

You gotta grab things that you at least have got some idea

what to do with, my man, all right?

But you've got this.

To mess it up that badly is a bit embarrassing,

but I can only blame myself because I picked octopus.

Gordon, please.

A tough night, and it frustrates the hell out of me,

because the person I'm sending in to the cook-off,

absolutely nailed the cook on their protein.

And it pains me...

to send...

...Selwyn.

You did the hardest part, you cooked it beautifully,

but how can we judge it

if it doesn't get onto that platform?

You gotta do that all over again

and keep us out of that basement.

But more importantly, you in that competition,

cos you deserve to be here.

Got it? Yes, chef. Yes, chef.

Temi.

Selwyn.

For the cook-off, you must produce a dish

that makes some of the best chefs nervous.

It's gonna be a seafood risotto.

Only 30 minutes,

and then, Gordon and Paul,

they'll join us to taste your dishes.

They'll be the ones to decide the best dish

and who is sent packing.

OK, Temi, Selwyn,

head up to the cook-off.

Rest of your teams, please go with them and show them some support.

Come on, Selwyn. Let's go bud.

Off you go, guys. You've got this.

This cook-off's gonna be tough.

Risotto is a very technically driven dish.

With Selwyn cooking like that, it's gonna be

a very, very exciting cook-off. It is.

We're not losing you.

I don't wanna let my team down.

I don't want them to go down to three.

I don't wanna let down Paul.

It's a tough one, yeah.

Oh, here we go. We're back.

I'm in the cook-off because of a simple, stupid mistake of mine.

'I'm gonna win this for me, for my team.'

Last week, Callum saved me,

so I've got a lot to prove.

I cook risotto all the time.

In my head, it's tomato, it's red pepper, it's saffron,

if there's saffron on there.

I'm not too confident with it,

because I don't eat risotto.

You could do really nice with white wine, a Parmesan risotto,

which is really good with seafood.

If I fuck this up, I shouldn't be here.

He's obviously very confident with risotto.

It's terrifying, cos we really want Temi

to just pull it through for us

so we don't have to go into the basement next week.

Teams, this is it.

Temi, Selwyn,

we're looking for a beautiful seafood risotto.

Are you familiar with risotto? Yes, chef.

Made it once.

Made it once? Made it once, so...

You'll make it twice. Make it twice today.

OK, gentlemen, best risotto of your life.

Platform's on the move. When that light changes green, you go, yes?

BOTH: Yes, chef.

This is an elimination cook. It's now or never.

Go! CALLUM: Come on, Selwyn.

Let's go, 9W5-

I've grabbed the tiger king prawns,

then I grabbed the clams.

I've never cooked clams before, so I was so flustered,

but I just knew I needed to get that risotto on ASAP.

Guys, don't panic, right?

The platform stays here. Come on, Selwyn.

JADE: Don't forget your rice, Selwyn.

I went for the scallops,

and I went for the beautifully prepared langoustine.

Time's going down, you're never gonna get it back.

Make it count, yes?

Temi, get your risotto on. Get my risotto.

Selwyn's come from much more of a professional cooking background,

whereas I'm just self-taught, so it's very intimidating.

What's your plan, chef?

Got my shallots,

I'm gonna saute them with some garlic. Love that!

I'm gonna then add my risotto rice, throw it in there, toast it off.

Yes, season as you go, right? Season as I go.

So I've got some salt, some pepper. Ancl what wine are you using?

White wine. OK. I'm gonna use white wine.

I think this is gonna be a tasty dish.

I think it'll be very well flavoured.

What's your plan?

Chef, I want nice, beautiful, colourful risotto

with my tomatoes, with my chilli.

So the interesting thing we're learning about our chefs,

is how they work under pressure.

Selwyn is going for a complex, full-bodied risotto,

and Temi's is lighter with less ingredients.

What wine are you using?

Wine, I haven't got wine.

I'm gonna have... white wine, white wine.

Excellent. Forgot about that.

Onions in. Not too much rice.

Five minutes down, guys, five minutes down.

He needs to concentrate on his rice.

Let's get the rice on. That's the most important thing.

Yes, chef. Right?

Get your rice in your pan.

I'm there, I'm there, it's ready.

Why is it not putting his rice...? Get your risso on, Selwyn, please.

I don't wanna be in that basement kitchen next week.

We need Selwyn to win. I know that he can do it.

You all right, Selwyn? You're fine.

I'm good, I'm good.

Fuck me. This is so stressful.

'I want to get this right for my team.'

I don't want them thinking they're carrying me again.

Come on, Selwyn.

LAYLA: We know what it feels like to be in this position.

It was so intense.

KELLY: Go on, Temi, you got this.

Fifteen minutes left, guys. Fifteen minutes left.

KELLY: Chuck the clams in.

Put the clam in. Now.

No more, that's enough.

Yeah, white wine. White wine.

I was less confident in what I was doing,

so I was really listening to my team,

and I was really taking on their advice.

More.

That's it. Yep.

You don't need more wine. Put the wine away.

Get rid of the white wine.

Ten minutes, right?

Right, I think he's calming down a little bit. Yeah.

He's getting into it now. He's getting into it.

I was really proud of him towards the end,

cos he got this fire,

and he just really started to come together.

Yeah! Yeah!

Come on, Selwyn. Whoo!

You could see the hunger in these chefs' eyes.

'They both want it so bad, and they both do not wanna go home.'

Five minutes.

Five minutes, got it. I've got it.

Taste your rice. It's almost there.

Yo, come on. CLAPPING

Come on.

Three minutes, guys, three minutes to go.

Three minutes. Yes, three minutes.

Come on, guys. Come on.

Start plating, guys. Start plating, please.

KELLY: Clams in shells, put 'em on top.

GOLD: Clams in shells. Quick.

GURPREET: Nice. Amazing.

Looks amazing. Yeah, it looks sick.

Forty-five seconds, guys.

TOBY: You're doing amazing! ALL CHEER

Yes, Selwyn! Whoo!

Hurry up! Come on.

Yes, Temi. Come on, Temi. Look at that. Look at that.

Five, four, three,

two... One.

CHEERING AND APPLAUSE

'What an experience.'

What an experience.

We've both clone brilliant.

We've clone brilliant. Proud of you.

I really don't know if I'm gonna be safe.

Looking over at Selwyn's dish,

that's not a dish that you feel safe against.

Paul How are you, Nyesha?

Fantastic. Gordon? Good.

I'm good. Wow. Wow, yeah.

How'd it go? Intense, 30 minutes to make seafood risotto.

No easy task. PAUL AND GORDON: No.

OK, first up we have a clam and prawn risotto.

Really delicious.

Seasoned beautifully.

Whoever cooked those shrimp, beautiful,

cos they're sauteed, you've got the colour on there.

The flavour profile is 100% there.

That is a classic seafood risotto.

You can see the person has roasted the shells.

The rice, just a touch under, and it is a touch loose.

OK, second dish.

We have here a langoustine and scallop risotto.

The langoustine's sweet, rich, really delicious.

The one issue I've got with this risotto

is the white wine hadn't evaporated,

so it's got a very acidic flavour to it.

Straight away, visually,

I can see those individual grains of rice,

compared to the other one.

I mean, maybe did the rice go on a bit too late?

But the cooking of the langoustines, outstanding.

OK, which dish was your favourite?

The dish for me, Nyesha, that I'm going to save...

...is the clam and prawn risotto here.

Wow.

Gordon? Oh, it's a tough one, this one.

Two really good risottos, let's get that absolutely clear.

The dish I'm gonna save tonight is the risotto...

...with the prawn and clam.

GASPING Yes!

Wow.

That dish was cooked by Temi.

Yes!

I'm feeling on top of the world right now, honestly.

Unfortunately, Selwyn, you will not be our Next Level Chef.

This journey's come to an end, but what a journey.

You are a passionate, talented chef,

and it's been an absolute pleasure.

Thank you, chef.

Selwyn, great chef. I just love his attitude.

Well clone, Selwyn. APPLAUSE

just the spirit he brings in that kitchen,

he's gonna be sorely missed.

Oh, boy.

Temi, Team Ainsworth,

we got through by the skin of our teeth,

but I'm so proud of you. Well clone.

Ancl to top it all off...

HE CHUCKLES

...Jedward's grandad is back in the basement.

Things are heating up.

And all of you are one step closer

to becoming our first-ever Next Level Chef.

Good night.

Today's challenge, a next-level burger.

Oh, my God.

Go! Go! Go! Go! Get it in.

The competition is heating up.

Oh, my God. Christ. jade, hurry up.

Come on, Gold, come on.

Whoever's cooked this burger...

It's undercooked.

Shit.

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