All language subtitles for Next.Level.Chef.UK.S01E07.The.Semi.Final.1080p.HDTV.H264-DARKFLiX 英文

Welcome to the Next Level Chef!

'Every great chef
started at the bottom

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

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

'..minutes to cook...'
45 seconds, and still cooking?

'..and moments
to deliver their dishes.'

You won't be taking on
one type of cuisine, but two -

it's Fusion Week.

Surprise!

Big Zuu, man, what a legend.
I can see it in your eyes.

This is for a place
in the semi-final.

The platform's here!

Get it on! Get it on!
Argh!

BLEEP

Argh!

In this cook-off, Gurpreet, Callum,
and Toby. Let's go! Beautiful!

Absolutely beautiful.
On a plate, come on!

I'm so sorry, Gurpreet.
You will not be our Next Level Chef.

It's the semi-finals.

This week's challenge
is the Best of British Food.

Three of you
will be going home tonight.

Let's go!
Argh!

A place in that final.
Whoo!

Competitive Callum is coming out.

Reindeer moss bhaji! What the BLEEP?

Bloody hell!
Get the food on the plate!

Please, we've got to go!

Yes!

The first dish... into the final

is...

This is Next Level Chef.

This is it.
Big day.

We're one cook away from the final.
What a journey.

I don't think they know
what's coming.

Welcome back. This is it.

You six are all Next Level Chef
semi-finalists.

Semi-finals? I didn't think
I'd get this far at all.

I thought I'd be out weeks ago,
but I'm here.

The pressure is definitely on.

Now is the time to stand out,
and let me tell you,

playing it safe today
is not an option.

Make sure you shine
and get your place in that final.

One of you will win
that one-year mentorship

with Nyesha, Paul, and myself,
and that comes with a cheque

for £100,000.

Callum, last week,
you missed the platform... Mm.

..and then ended up
in that dreaded cook-off.

'And so now, you will be
in the basement alongside Toby.'

Why is this competition
so important for you?

I just want to inspire someone,

to show that something that
changes your life doesn't ruin you.

Tony, how do you think winning this
competition could change your life?

Number one, the biggest thing for me

is to put my kids to bed
every night.

You know, I work away,
and it's so tough,

being that I'm a chef on a yacht.

And winning this competition
means that I could be there more.

Gold...
Chef.

..what you produced as a home-cook,
astonishing.

Thank you so much.

I didn't think for a second
I'd be here, but now I am,

I've got the belief.
Yeah. I'm doing something right.

I just need to keep doing it.
Yeah.

The only thing I would say...
Yeah?

..is you plate
like a fork-lift truck.

All right? Promise me
you focus on that, all right?

I'm working on it, Chef.

I've done really well
as a home cook to get here,

but the game-plan is simply
go through to the final.

Right, you talented six, listen up.

Today, semi-final cook is going
to be nothing short of intense

because three of you
will be going home tonight.

That is brutal. That is just
chopping us right down the middle.

Whoever cooks the weakest dish

will be eliminated immediately.
Oh, man.

If you're not coming
into the competition

with those eyes on the prize,
then you might as well go home.

'Growing up
was definitely difficult.

'My mum had to bring up five kids
on her own.'

This competition means
a hell of a lot to me.

That will then leave
the three remaining chefs

to battle it out in the cook-off
for that final spot.

As this is the most important cook
of your life,

we're gonna keep the theme
close to home.

This week, we're gonna be waving
the flag for Great British cuisine.

That's a lot of what I cook at home.

Great ingredients
could come from that.

'Looking forward to it.'

We want to see dishes that are
part of our cultural DNA,

food that really showcases
this country

and highlights the very best
of British produce.

Jade, Tony,
you're in that top kitchen

because you had the best dishes
last week.

Make that advantage count. Head over
to the lift, see you up there.

TONY: Thank you.

Just trying to stay focused.
The top kitchen equipment's great.

I've got to bring it
to the next level,

so use the equipment
to my best advantage.

Come on!

After getting top dish last week,
there's so much pressure

to keep that standard,
and I'm gonna make sure

that I get to that final.

Glad to be here after the basement.

I just want some nice-looking cut
and onions,

so I'm really glad
to be in the middle kitchen.

Oh, come on! Come on!

One dish to get
in the next round, pal.

Let's have it, lad.

Here we go. Welcome home.

After you, sir.
Oh, God bless you.

Me and Tobes, we started
as Team Ramsey together,

but this is your ticket
to the final,

so competitive Callum is coming out.

It's full.
Whoa! Bloody hell!

Nearly knocked you out there, man.

Semi-final. Good luck.

Good luck. Good luck. Good luck.

Callum, Toby, come on. Good luck!
Yes, Chef.

Yes! Good luck! Come on, guys!

All right?
Yes, Chef.

You know the drill now, boys.
You're gonna be getting

what they don't want.
Mm.

But that doesn't mean that
we can't nail it down here, right?

British Isles now has some of the
best ingredients on Planet Earth,

and these chefs are gonna get
the opportunity to showcase them

to the next level.

You do not want to lose
in a semi-final. 100% no.

Let's go.
Good luck. Right, young man.

'Ronan and Gold,
they've got the second grab.'

Fingers crossed, they grab smartly,
but more importantly,

celebrate Great British cuisine.

Do that right, you've booked
your place in the final.

Ask yourself, every garnish,
every sauce, is it final-worthy?

100%.
Game day, baby!

Let's go!

# Semi-finals into the final
So excited. #

My expectation is pretty high.

I mean, at this stage in the game,
there's really no room for error.

This is nerve-wracking.
It is.

I just can't quite deal with my
emotions right now. I'm terrified.

I've watched the growth
out of both of you.

You've taken all of the feedback
and it has brought you here.

All right, team.
Come on!

First pick, one dish to prove that
you have what it takes.

Let's go!
Gold, best of luck.

Best of luck.

Here we go.
Protein, protein, protein.

Platform's coming. When it
goes green, you know what to do.

Grab the best ingredients
Britain has to offer.

'I get the first grab.'

That means nothing if you don't grab
what you need off that platform.

Best of Britain, let's go!
You've got halibut, Irish venison.

I grabbed rack of venison, and I've
never cooked venison in my life.

Look, Scottish sirloin steak!

I ended up deciding
to take the beef,

and I felt like, "Oh, it might've
been a mistake again,"

and then I just had to go with it

because you just don't have time
to think.

Oh, Jesus Christ,
what the hell's going on?

Oi! Leave us some produce,
for God's sake!

Three, two, one.
Argh!

That was stressful.

The semi-final's on. Let's go!
Go! Go! Go! Go!

Best of British, yes?
Grabbed the halibut.

Gently, gently, gently!

I had in my head
I wanted to make kedgeree,

but I couldn't find rice.
I see pearl barley.

'Sod it. Never cooked this before.
Let's do it.'

Devon chicken.

'Had an idea in my head

'that Best of British
might have some game,'

and I was a bit thrown
when it was chicken.

Got some peas down there.

There's oysters.
Could do surf and turf.

I quickly had to slap myself
and get on with the grab.

Such an important grab.
Go, go, go, go, go!

Well done! There you go. Well done.

Here we go.
Here it comes.

Don't forget,
there's only two proteins left.

Go, go, go, go, go, go!

I wanted that pork,
but I see this massive, giant arm

come past me.

Crap.

We've got Cornish oysters.

I'd seen the two proteins
that were up there,

and I did not want that trout.
Felt super guilty,

but it's dog eat dog.

Ten seconds. Cornish clotted cream.

Got lovely English wine.

Five, four, three, two, one.

I've never even touched venison.
SHE LAUGHS

If I don't cook this perfectly,
I'm definitely going home today,

and that's the risk I'm taking.

40 minutes. All I ask
is one incredible dish. Yes, Chef.

And your time starts now.

Come on!
Game plan and execution.

That's all in the name of the game.

One incredible dish that really
highlights the best of British, OK?

Yes, Chef.

Remember, you're fighting for
a place in that final.

What's the plan with this dish?
So, I'm gonna make

a little bubble and squeak cake.
Yeah. That South Wales pork chop,

gonna pan-sear the pork.
Yeah. Get it on early

because it's a chunky piece of pork.
Yeah, it's a thick, thick chop.

You elbowed for that protein.
Yes, Chef. Yeah, elbowed for it.

It was like a no-holds-barred,
wasn't it? I mean, Toby's my bro,

so it was tough,
but I'm maxing my place here.

A beautiful cut like that can be
slightly pink, all right? Yes, Chef.

But most importantly,
nice and juicy

and nicely seasoned, all right?
Absolutely, yeah.

Toby, how are you?
Yes, Chef.

I'm not too happy,
but I'm all right.

It's every man for himself
at this point. Yeah.

I completely understand,
and I do not blame him one bit.

I'm seeing yeast extract.
Yeah. Brown sauce, beef dripping.

Very savoury flavours that would
lend towards meat like pork. Yeah.

I don't know how it's
really gonna work with the trout.

We Brits,
we don't like light flavours,

so everything that was left
on that platform was just strong as.

'I just have to make it work.'

I'm gonna make
a gentleman's relish... Yes.

..with the anchovies, brown sauce,
the yeast extract. Yeah.

If it works with the trout, amazing.

If it doesn't, not much I can do.

Don't throw everything at it, OK?
No.

You don't have to put this
yeast extract directly on the dish.

You might want to make a nice butter
with that... Yes.

..and just gently brush it,
you know, on the trout. Yes, Chef.

Give it a lovely savouriness.
That's a lovely idea.

Thank you, Chef.
All right?

'Yes, he wanted the pork chop,
but he still had time'

to look and think,
"What goes with trout?"

'He's now got to pivot
and use these ingredients

'in a way to make
this dish come together.'

You've got a lot of stuff that he's
grabbed that's not making sense.

Come on, lad.
You got this, Tobes, yeah?

Pfft! Oh, bloody hell.

Tony, Jade, you know how important
this is, yes? BOTH: Yes, Chef.

It's the semi-finals.

This week's challenge is
the Best of British Food.

'Only three chefs
are going through to the final,

'and one is going home
after this cook.'

So, what's the game plan?

Game plan is, gonna do
triple-cooked potatoes. Yes.

I'm gonna make
a quick parsnip puree. Love it.

Got sirloin steak.

I have such confidence
in your beef cookery.

You've had
some incredible beef dishes.

Tony's really comfortable with beef,

from the filet, to the Wagyu,
to the sirloin.

'He's got no excuse if he doesn't
cook this to perfection.'

Miss Jade.
Yes, Chef? Talk to me.

What's the plan with the venison?
When are you planning to cook that?

I'm gonna cook it soon
cos I want to rest it.

Have you cooked venison prior?
Never. Never? No.

First time?
Never, ever, ever.

Going out on a limb.
Definitely.

I've got my fondant potatoes in.
Smart.

I'm roasting my rhubarb now
cos it's gonna go in my reduction

to go with my venison
cos I want it sweet. Uh!

Gonna have a bit of gin as well.
Can't get more British than that.

Oh, God, yeah!

'Jade's always pushing herself
and picking ingredients

'that take her out of
her comfort zone, which is great.'

But she's never worked with venison.

'It's a very lean game meat,
so overcooking it, even slightly,

'will make it dry and tough.'

There's really no room for error.
It's either perform or go home.

Ten minutes down, 30 to go, yes?
Thank you, Chef.

Right, young man, what did you grab?

Really nice piece of halibut.
Right, good.

Garden peas, barley,
which I've never cooked.

Fucking barley.
Of all the things to grab, why?

I'm thinking of doing a kedgeree.
OK. Kedgeree's nice. Anglo-Indian.

Yeah, I love that. Pearl barley,
this needs to go on now. Yes.

It's such a tight pulse.
It really does need cooking.

And from zero to finish
is about a 27, 28-minute cook.

Holy shit.

I've never eaten pearl barley.
I've never cooked pearl barley.

This was the first time
I've ever used pearl barley.

27 minutes to go.

Ronan, I'm here.
Where are you going?

I'm getting everything sorted out.
Get the barley in there now!

I'll get that.
Oh, I like milk.

# Milk and cream. #
Ronan! Yes, Chef?

I'll get that stuff.
OK, yes, Chef, sorry.

Put the barley in now.
Let's go. Good.

There you go. In. Now mix all that
spice running through there.

This is it, the cook for the finale.

Right now, I'm slightly worried

about the grab of ingredients
Ronan got.

I love the idea of kedgeree,

but barley takes
nearly 30 minutes to cook.

A huge risk there.

Can you believe
that you are cooking for the final?

Do you know, Chef, I can't believe
I'm still cooking for yourself,

Nyesha, and Gordon.

That, to me,
is just like a dream come true.

Knowing that three people are
going home today is so stressful.

This is your ticket to the final,
so you need to be on it today.

I'm hungry to win.

Smart move, getting it in now.
Yes, Chef.

That's it. Just render all that fat.
Yeah.

You'll turn that cap into crackling.

# These are nearly done

# Let's take them out of
The boiling water. #

Coming up to halfway guys, yes?
Yes, Chef.

Tell me about the dish,
where are you going?

I've got chicken.
I've got gooseberries, tarragon.

Potato and celeriac,
what you gonna do?

I was gonna mash.
I would cook them in milk,

drain it off, puree it
and add the milk back to it,

so you've got this nice celeriac
and potato. Yes, Chef.

How are you gonna incorporate
the black pudding?

A little bit of black pudding
stuffing inside the chicken, Chef.

Smart. It'll give that nice,
beautiful blood sausage flavour...

Yes.
..across that chicken,

make it nice and spicy.
Something I love as well. Yeah.

You need to get a move on
and start cooking that chicken.

Gold, great grab. My big worry is,
we're more than halfway in,

and the chicken is still standing
on his board... raw.

What is he doing?

Get that chicken in, please.

18 minutes left, guys. 18.
Oui, Chef.

Shit, man.
You got this. You got this.

You all right, Tony?
Yes, Chef.

Are we getting stock
into the fondant? Yeah.

As soon as they brown,
stock straight in. Excellent.

What stock are you using?
Chicken. Love it.

In this kitchen, the pressure
is at an all-time high,

and it's about to go even higher
with a surprise mid-round drop.

Listen up. Platform,
here it comes it again! Yes.

You guys have another grab.

The mid-round drop
came from nowhere.

The mid-round drop
is wild British ingredients,

and these chefs
have to grab something

that's going to elevate their dish.

On the platform,
we have berries, mushrooms...

'I grabbed nettles initially,
and then I put them back

'because I saw plums.'

I thought plums
would be beautiful on my dish.

There you go.

On this platform
are wild ingredients

all from the British Isles.

We've got samphire,
the most amazing puffball mushrooms.

I couldn't see how any of
those things fitted with my dish.

Think of the most amazing
ingredients!

'What I took was hazelnuts
and wild onions.'

Quick, quick, quick! Grab!
Well done.

Here is it! Here it is!

Wild mushroom.

'I grabbed a big handful
of mushrooms'

cos I knew I could make
a banging mushroom sauce

to go with that pork.

Got some sea vegetables
over here. Salty fingers, seaweed.

Three, two, one.

What did you grab?
I've got reindeer moss.

Have you tasted this moss?
Never in my life.

This is a wild moss that runs on the
floor across every beautiful forest,

especially in places like Hampshire.

Very, very moist. Needs to be
blanched first, though, right?

Oh, OK.
Of all the things to grab!

You love making your life difficult,
don't you?

Is it making my life difficult?
Reindeer moss, I mean...

I'm thinking of doing a nice little
bhaji with it. What are you doing?

I don't know! Hopefully, it works.

Ronan's come up with this idea
of doing a reindeer moss... bhaji.

What the fuck?!

'It's such
an unconventional ingredient

'that isn't easy to work with.

'It's so delicate, so he needs
to pack in loads of flavour.'

Honestly, he's got his work
cut out for him.

The flavour of that barley
is lovely.

Smart grab with the fruit.
Yes. What's the plan?

Plums are gonna go in the reduction.
Yeah.

I might roast some
for on the plate as well. Love it.

What's in the pot there, Tone?
My parsnip and potato puree.

I've got a little bit of cream
in there and butter in there. Nice.

Do not be the one who goes home
straight after this cook.

No way, that is not happening.
No way. Ow!

The smell in here is insane.

So, you're going for
a kind of champ, yeah?

Yeah, like a bubble and squeak
potato cake... Lovely.

..to rest my pork on.
Ow, it's fucking hot.

I looked over every now and then
at Callum,

and he looked very stressed out.

Fucking plastic spoons
for fucking basting, shit, man!

I know.
Argh!

The semi-final pressure is real,
it is brutal.

Oh, fuck you, man.

12 minutes to book your place
in the final.

'Bloody hell!

'Gold, finish that chicken
in the oven now!'

Let's go. Right, chicken went on
a little bit late there.

Why get the garnishes cooked first
and not your chicken first?

I know, Chef.
Chicken's all about resting, OK?

We're not gonna get much of that,
I'm afraid. When you let it rest,

it cooks naturally,
as opposed to fast-tracking.

Watch those fingers.
We ran out of Band-Aid.

Next level, let's go!

Make sure that cauliflower
is so soft.

Yeah.
Softest cauliflower of your life.

When are you getting that beef on?
Now. Excellent.

'When I saw Tony drop that sirloin
in the pan, there was no sizzle.'

It just turned grey immediately
because his pan wasn't hot enough.

'I don't know
if his nerves are getting to him.'

Remember what's at stake here.
BOTH: Yes, Chef!

Everything's at stake!
Absolutely. My steak's at stake!

A place in the final.

I'd say that's
what's at stake, right?

Yeah! Come on!

Visualise the dishes and visualise
a place in the final, OK?

Yeah, absolutely.

Callum, how are you
gonna make this a dish

that's gonna get you through
to the final?

I'm gonna make
black pudding bonbons. Great idea.

Just gonna roll them,
breadcrumb them and then fry? Yeah.

How do you think about stuffing them

with a little bit of blue cheese
in the centre?

Do you think it will be too rich?
No. That's a lovely idea.

Yeah? Let's do it. Let's go.
Toby, how are you?

That's beautiful.
Yes, Chef? Well done.

I'm proud of that, Chef.
Do you know what I'd do now?

I'd drain that fat off.
Yeah. Don't flip it until the end.

Now, I know you visualised
grabbing meat, didn't you?

How are you feeling
about the dish now?

Cos that chalk-stream trout
is so delicate.

I'm trying to put that together...
Yeah.

..with the deep, savoury elements
that Britain is known for. Yeah.

Like, a gentleman's relish.
What have we got here?

So, that's a stout butter sauce.

'Toby's got a lot of
kind of meaty flavours.'

I'm really worried
because he's got this beautiful

Hampshire chalk-stream trout
that is so, so delicate.

There's a place in the final
riding on this.

Hoo-hoo-hoo-hoo, ooh-ooh!

What are these noises? What is this?
It's nerves. I'm scared.

Oh, my God, this is so fun.

Come on. Chicken, chicken, chicken.
Where is that thing?

It's in the oven, Chef.
Oh, Jesus.

What are you gonna do
with the gooseberries?

The gooseberries
are gonna go with the sauce.

Give it a little bit of contrast?
Yes, Chef.

'Right. Ronan, make sure you
don't over-poach that halibut.'

Be careful you don't break it.

Yeah. How's that barley tasting now?

Nice.
It's got a little bit of bite to it.

Yeah.
But I quite like that. Mm-hm.

Well, don't get it too al dente.
It's not a risotto, it's a kedgeree.

'I need to get a top two dish.
I can't be eliminated now.'

And I'm not gonna let pearl barley
ruin it.

Eight minutes to go!
Thank you, Chef.

Eight minutes away from a spot
in the final.

Immediately after the cook,
we're sending the weakest dish home.

Erm...

Ronan and Gold,
they're under immense pressure.

'Barley. That's the worst thing
to cook - it takes so long.

'Then, Gold, he's really pushing it

'with how late
he started cooking his chicken.'

The heat is on.
This is to the wire, baby.

Come on.
Composure, composure, composure.

Five minutes to go!

It's tight with this chicken breast,
young man. I know, Chef.

I said get that on early.
I know, Chef.

Someone from this cook is going
straight home after this, OK?

Make sure it's not you guys.
Get your elements together, guys.

We're down to the wire.
Yes!

Tone, you good?
Yes, Chef!

How's the steak?
I'm really happy with that, Chef.

I've rested it, it's well-rested.
I'm happy.

I hope so. It needs to be perfect
for a place in that final.

Start now to think about
what is this dish gonna look like,

what plate it's gonna go on?

Taste every single element.
Yes, Chef. Is it seasoned enough?

Has it got nice acidity?

Callum, black pudding bonbons good?
You got 'em? Yeah?

Nice seasoning on that pork chop?

Make sure that venison is cooked
all the way through, Jade.

Yes, Chef.
Come on, guys, platform's coming.

You have 90 seconds!

Tony, Jade, start plating!
Yes, Chef. Yes, Chef.

Get plating, let's go!
Are we plating, Chef? Yes!

Stop fucking dancing
and get on that plate.

Here it is, here is it.
Platform's here!

'Last week,
I didn't get it on the platform.'

That is not happening again.

Everything goes on once,
goes on clean.

That trout is the best piece of fish
I've cooked.

We've got seconds to go, OK?

'Hopefully, I've balanced it well.'
Well done.

Yes! Absolutely awesome.

Platform's here.

Reindeer moss bhaji,
we've got to go.

I was really worried
about my pearl barley.

I hope it's perfectly cooked.
It's got to get on there!

Please, we've got to go!

It's just so stressful.
Gold!

Boy, oh, boy! Well done!

Thanks.
Well done. Jeez!

Get the food on the plate!

I know that this will be
a great dish,

but it all comes down
to that cook of the venison.

Come on, next level.
'This is it.

'Heart's out of my chest.'

I just hope I've done enough.

Ah!

Fuck!

Happy?
Yeah.

Yeah, yeah, yeah.
Good, good, good. Looks beautiful.

Great job.
Well done, mate.

Thank you.
Thank you, Chef.

Honestly,
absolutely so proud of you.

I'm just wondering
if my pork is cooked right,

if it all works together.
I just don't know.

How are you feeling?
A bit gutted, Chef. Why?

It was messy as fuck.

But the secret is, you've got to get
those proteins on first. Yeah.

Well done, both of you.
Thank you, Chef. Thank you, Chef.

I don't feel confident
going into judging

because I got my chicken out,
and it was a little bit spongier

than maybe I'd have wanted.

I might be that dreaded first one
to go out.

Thanks for that, guys (!)
Like, all that was on there

was just, like, really salty,
really bitter things, with trout.

GOLD LAUGHS
For what I had,

I'm proud with what I've made.

It's just a marriage
of the whole dish

that I'm worried about.

Well, good luck, fellas.
Ah, come on.

Wow.

Six beautiful dishes.

Two of these dishes
will be good enough

to go straight through
into next week's final.

Unfortunately, the individual

who's cooked the weakest dish

will be eliminated immediately.

The other three remaining dishes,

those chefs will have to cook again
in the cook-off

to win the last spot
in next week's finale.

Shall we?
Please. Yes.

OK, starting with
a Scottish sirloin steak.

This is with parsnip puree
and cep mushrooms.

The puree is absolutely outstanding.

Visually beautiful.

Puree is soft, sweet,

but the beef could've done with
about two minutes less cooking.

The pan could've been hotter
when the steak was being roasted.

'Gutted is not the word.'

I can only do my very best,
and that's what I put on the plate.

Next up here, we have venison
with a potato fondant, roasted plum

and rhubarb puree.

'I've never cooked venison,

'and I know that
if you cook it incorrectly,

'you can completely spoil
the whole cook.'

Please be cooked, please be cooked.

Venison...

..melts in your mouth, beautiful.

'Well-seared and well-rested,
but it's screaming for some salt.'

I really love the creativity with
the rhubarb and roasting that plum.

'I was absolutely gutted
that there wasn't enough seasoning.'

That could send me home.

OK, middle floor.

This is a chicken breast
stuffed with black pudding

and a gooseberry sauce.

If my chicken is raw,
I'm going home,

I'm the first to go home.
I won't be in the cook-off.

There's no doubt about it.

First of all,
chicken cooked beautifully,

still lovely and moist,
and grabbing gooseberries as well

is a really clever move.
I love gooseberries with chicken.

I like the flavour
of the black pudding

and the richness that brings
to the chicken breast.

The presentation, it's a bit rustic
and needs some refinement.

This is a barley-inspired
halibut kedgeree.

It has a reindeer moss bhaji.

Pearl barley,
I have never made in my life.

I don't really know
what it's meant to taste like.

I'm worried about my chances.

Halibut, beautiful.
It's just cooked to perfection.

I love the textural contrast
coming from the reindeer moss bhaji.

I would say the barley
is a bit al dente.

Yeah, it just needs a touch longer.

That barley, I should've cooked it
a little bit longer.

This is the chalk-stream
Hampshire trout,

finished with yeast extract butter.

Trout is cooked beautifully,
whoever cooked that,

but strong flavours
that comes back in a negative way

against that sweet trout.

It's vibrant,
lot of elements on the plate.

I'm really searching for
sort of the storyline behind it.

I know I'm not going through
to that final straight away...

..but I hope my trout gives me
a second chance today.

This is pork chop.
We've got a wild mushroom ragu,

and here is a black pudding bonbon.
Wow. ..stuffed with blue cheese.

That pork, beautifully cooked.
Touch of class right there.

The black pudding and stuffed
with blue cheese, for my palate,

is a little overwhelming.

'Definitely feeling the pressure.'

If I was eliminated
straight after this cook,

I would be absolutely gutted.

This is not obvious.

This is for a place in the final,
so we're going to be picky,

and we need
a very, very difficult chat.

Wow.

Wow.

Each and every one you guys
are amazing.

Let's take each dish to task.
Yeah.

The venison, that was the epitome
of celebrating Great British-ness.

100%. Yeah.
What was wrong with that dish?

When you're gonna carve,
you've got to be finishing it

with some sea salt.
Seasoning.

I think I'm hanging on
by the skin of my teeth.

The sirloin steak,
it looked beautiful. Yeah. Yes.

The beef was, sadly, overcooked.
At this stage in the competition,

you can't have that grey ring
around the meat. No.

Creatively, the kedgeree has to be
one of the most exciting dishes.

The barley was undercooked.
Yeah. It needed another minute.

Oh, my God.

Chicken with a gooseberry sauce,
and the sort of rustic mash.

Chicken cooked beautifully

and had great seasoning
on the black pudding,

but the presentation was a mess
because he rushed it at the end.

Faults in every single one
of those plates, isn't there?

But don't worry about it.
I'm going home.

The pork chop.
Mm.

I love everything about this dish.
To cook a dish like that

in the basement...
You know, black pudding bonbon

studded with the blue cheese...

Does it need it, though?
It just felt dry when I ate that.

No, I disagree.
I thought it was very creative.

Er, trout, beautifully cooked,
but was it a dish?

He was panicked.
He knew he had trout,

but he just went in
for all of these ingredients

that aren't a natural pairing
for fish.

He can't make mistakes like that
at this stage in the competition.

Also, pivot.
Three less ingredients,

it could've been a great dish.
Yeah.

Are we all in agreeance?
Yes. Yeah.

Shall we?

Yes.

Here we go.

Honestly, this has been
the most difficult decision ever.

I feel very, very nervous.

This is the finest margins
we're talking about here.

We're finding it hard
to separate you.

'It's the most brutal thing
on the planet,'

waiting to hear
what they're gonna say.

But based on tonight's performance,

the... chef

that's leaving the competition...
right now...

..is the chef that cooked...

'I really felt the pressure.'

No-one wants to be the first one
to go out.

..the trout.

Toby...

It's all right, lad.

..your trout
was cooked beautifully.

Everything you put with it
just brought it down a level

as opposed to taking it up a level.

I don't think I've ever been
more disappointed in myself.

It means everything.

It really does.

A young man, 22 years of age,
I see a lot of me in you.

I think your determination
to do better for yourself

and your family
is just the beginning.

Just to have that opportunity
to be in front of you three,

to listen to what you have to say,
I just have so much gratitude.

What a ride it's been. Oh, boy.

'I almost fell over with the shock

'because I'd convinced myself
that it was me.'

I've got another chance,
and I'm going to take that chance

and give it my all.

Toby's lack of experience
got the better of him,

but at 22 years of age, that young
man's career has just started.

Right, now on for the exciting news.

Two dishes go straight into
next week's final.

The first dish into the final is...

Five chefs remain.
Two places up for grabs

in next week's final.
This is gonna be big.

The first dish

into the final is...

..the venison.

Jade.
Well done.

APPLAUSE

I'm gobsmacked that they've put me
in the final straightaway.

It really celebrated
the best of British. So happy.

I'm not even professionally trained!
What's going on?

Only one of you will join Jade
in next week's final.

The other three will go into
a cook-off to secure the final spot.

Staying out of that cook-off
is the most important thing.

They are so brutal.

The second dish good enough
to be into next week's final...

..it was the pork chop.
Yes! Come on!

APPLAUSE
Callum.

An absolute dream, Chef.

We're going to the final!

I'm honestly blown away.

We have two of our finalists.

Gold, Ronan, Tony, which one
of you three will join them?

'I am really nervous
going into this cook-off.'

I have gone through each week

not going near
that elimination cook-off,

and I'm just really, really hungry
to get to that final.

Tonight's cook-off,

we are giving you one of the finest
ingredients on the planet.

You need to make a next level dish
with... truffle.

Ooh.

As you know,
truffles are a real delicacy,

and we're in luck
because this rare type of fungi

with those incredible deep,
earthy flavours are in season.

Every great chef
should be able to cook

with the finest ingredients
in the world.

All three of you
will have 30 minutes

to get yourself into the final
alongside Jade and Callum.

The very best of luck.
I'll see you shortly.

Come on, guys.
Let's go, guys. Well, Gold?

You got this!

Wow. This is gonna be tough.
Yes.

Good luck.
Good luck, boys. Good luck, boys.

The pressure is definitely on.
We are one cook away from the final.

Oh!

I've just got to give it my all
and cook my absolute heart out.

Come on, then.

Naturally feeling
a little bit nervous.

This is a big deal. But the goal
is to get in that final.

Oh, this is must be
a truffle shaver.

'Another chance to prove myself.'

Truffle as well? What a great
ingredient to be cooking with.

Not something that I can afford
to cook with very much.

Right, gentlemen, come over, please.

This is it, pressure's on.

30 minutes is going to travel
very fast. Yes.

So be decisive, and make sure
that you incorporate truffle

across the dish smartly.

'Big, bold flavours
can overpower a truffle,

'so you need to think about
your dish carefully.'

Yes, Chef.

My nightmare has come. I need to
go in with a very good plan

because I need to ace this
and get to that final.

Come on!

30 minutes to get yourself
into next week's final.

This is the most intense cook-off
of the series.

'Two home cooks
versus one professional chef.'

Let's go, guys!

Protein first.
I grab turbot and I went, "Yes."

You've got a black truffle each,
a white truffle if necessary.

Let's go.

Truffles have to be front and centre
and the hero,

but that's a very difficult
integration.

You can cook with black truffles
and you finish with white truffles.

I'm hoping they understand
the balance properly.

Tell me, what did you grab? Turbot!
I've got turbot, Chef.

Beautiful turbot, white truffle.
That is a dish on my menu.

Where are you going?

I'm going to try
and thinly slice these truffles

in order to make
a sort of scale for the fish.

So, look, here's the other way.

There's a way that...

Oh, wow, that's so smart.
Now you've got your fish scales.

So, you're going to put them
onto to the fish? Yes, exactly.

Love that idea. That's a bold move.
Right, give me an insight.

What did you grab?

I'm going to make a truffle risotto
with guinea fowl on top,

with truffle under the skin.
Wow. Wow.

Comfortable with truffle?
Eaten it before,

but never used it before, Chef.

Gold? I mean, double-edged sword.
A risotto to nail.

Guinea fowl, it's incredibly lean,
so if you overcook it,

the meat becomes tough and dry.

Undercook it,
and it's not safe to eat.

That is an absolute nightmare
of a bird to get right.

23 minutes remaining.

Right, Tony, where are we going?
What did you grab?

I've got the veal.
Love it. Where are we going?

Getting that on now, so I can get it
well-rested. Mm-hm.

With that, a quick tortellini.
You're making a tortellini? Yes.

What's the stuffing inside?
Parmesan and black truffle.

The hero is going to be
the truffle, yes? Yes, Chef.

'Because if it's not, that could
cost you a spot in the final.'

I want to finish it with a touch
of truffle over the beef,

and in the tortellini,
and in my actual sauce.

When I serve truffle,

I probably wouldn't even put
a protein with truffle.

It kind of threw me a little bit.
It's about the balance of it.

You're one step away from the final.
Yes. OK. Yes, Chef.

20 minutes to get in there.
This is make or break. I'm worried.

Right, Gold, guinea fowl,
a tough game bird.

Unforgiving, super dry. Be careful.
Don't leave it too late

before you put it in there, OK?
It's going in now.

Ronan, I'll have the focus, pal.
Whoo!

THEY LAUGH

Get that pan piping hot
for that colour.

Let's go, guys.

Three phenomenally talented chefs,
only one spot in next week's final.

I'm really nervous. The fact that
only one person survives this,

I just need to make sure
I keep it together.

Just keep it together.

Let's go, boys!
19 minutes to go.

Love the idea of the fish scales
on pan-roasted turbot.

I'm just going to do
a simple cream sauce.

Mm-hm. This is very minimalistic.
This is how I cook, really.

I like to let ingredients sing...
I appreciate that, young man.

If you're going down that
minimalistic route... Look at me.

..you make sure
everything you put on that plate

is utter perfection.
Yes, Chef.

I thought, "Have I done enough
to get to that final?"

Come on!

Is everything perfect?
And I didn't think so.

So, I thought,
"Sod it, swig some Champagne."

Just carried on.
Focus, come on!

Sorry. Sorry, Chef.
HE LAUGHS

Ronan didn't grab
a huge amount of ingredients,

so that guy
has got his work cut out.

How many minutes left, Chef?
We are down to 15 minutes.

How long, Chef?
15 minutes to go.

Thank you, Chef.
Come on, boys.

Gold, talk to me, what do you need?
Nothing, Chef, I'm all good.

Paul Ainsworth is absolutely
besotted with your energy.

You move, you sound, you talk,
you cook like a chef. Yes? Ho-ho!

What would it mean,
getting into that finale?

It would be more than
I could've ever imagined, Chef.

It's getting there,
but it's not there yet.

We're down to ten minutes
to go, guys.

Gonna be close, as ever.
The big question is,

who is joining Jade and Callum
in next week's final?

I am!
Yes! Let's go! Come on!

What's that for? A Parmesan crisp?
Crisp. Love it.

Come on, boys, it's now or never.
How are you doing, Ronan?

It's coming together, I think.

Are we gonna start plating the most
important dish of your lives?

'The game plan is simply
to go through to the final,'

so I really do need
to nail the plating.

Let's go, guys! Start dressing.

Last 90 seconds. Come on.
Gold, let's go.

It needs to look
a little bit more elevated

than the plates
I've been putting out.

Let that risotto relax.
There you go.

20 seconds to go!

Drain them, Tony, drain them.

Don't spoil that sauce.
Yes, Chef.

I just want to respect
every ingredient,

and if I can do that,
then it will be fine.

I want to make my family
and children proud.

Gold, get that Parmesan crisp!

Ten, nine, eight,

seven, six, five,

four, three, two, one!

And stop! Well done.

I felt terrified,
and I was just hoping

that what I put up
was enough to get me to the final.

Chef, come here.
GOLD LAUGHS

Thank you so much.
Well done.

It's going to be tough.
Extremely tough. Truffles?

Seriously, whatever happens,
all three of you

should be incredibly proud.
Well done.

Welcome back, Nyesha and Paul.

Three phenomenal chefs,
three exceptional dishes

but only one can
go through to the final.

Let's start with this one here,
turbot with truffle.

Please, both of you, dig in.

Whoever's cooked this,

it's astounding
how you've just got that balance

of those Perigord truffles
absolutely spot-on.

Using the truffle as the scales,
very clever.

It's truly highlighting the truffle,
and it's really just hugged

by the turbot and the sauce.
Delicious.

And second dish. This is
a beautifully roasted guinea fowl,

served on a risotto
with Chantelle mushrooms

and black and white truffles,
with a Parmesan crisp.

Visually, not as tight and refined
as the first dish.

Delicious. The guinea fowl
is cooked beautifully,

the truffle underneath the skin,
really, really smart move.

The crisp, nice added texture.

The rice is actually just cooked,
but I want it to be more creamy,

and I want those grains
to be really coated.

The guinea fowl is spot-on,
delicious flavours all around.

And finally, we have a veal chop
that has been served with tortellini

and black truffles on top,
with cavolo nero.

The favourite thing for me
is the tortellinis on this.

They're delicious.

Struggling to get
the truffle flavour on this one,

apart from just those shavings
on the top. Again, a good dish.

The sauce, for me, is the highlight.
I'm getting some lovely aged cheese.

The tortellini is delicious.

The most important question
of tonight -

which dish are you gonna send
into the finale?

SHE EXHALES

The dish I'm sending
into the final...

..is the turbot
with the truffle scale.

Wow.

Paul?

The dish that I'm going to send
into the final

is... the turbot with the truffles.

Ronan, congratulations.
Wow. Oh, my goodness.

You are going into
the Next Level final.

Well done, mate.

Ronan, congratulations.

We can see how much it means to you.
How are you feeling right now?

I... I thought I was going.
I mean, oh, my God, thank you.

You are going into the final,
young man. Congratulations.

I'm feeling ecstatic!

I am so happy right now.
Honestly, it's an absolute dream.

Gold, your head
should be kept up high, young man.

How are you feeling?
Thank you very much.

I enjoyed this cook-off more than
any other one that I've been in.

Just didn't quite get there.

'I'm so grateful
to have had this opportunity.'

I'm such a better cook,
having been on this journey

and through this process.
My family will be really proud.

Tony, what a final cook-off.

How are you feeling, young man?

Yeah, a little bit gutted,
obviously,

but I'm gonna take
every bit of feedback,

and I'm so pleased and proud
that I've got where I've got to.

Honestly, it's been
an absolute honour.

Of course I'm disappointed, but the
whole experience has been awesome,

like, next level-ly awesome.

Give them a round of applause.
Come on!

WHOOPING

Well done.
Well done, boys.

Well done. Did somebody just say
"Next Level Chef finalist"?

Come on!
Yeah! Whoo!

Ronan, you cooked like a pro,
you finesse like a dream,

but you plate like an angel.

Where did you learn this technique?
You're a home chef!

I watched it on YouTube.

THEY LAUGH

Incredible!

Jade, Callum, and Ronan,
next week, one of you

will be crowned the winner
of Next Level Chef.

Congratulations. Good night.

Thank you so much. Thank you.
Good night. Congratulations.

Come on!

Come on!
Yeah!

You three, we'll see you
in the final! Whoo!

Yes!
Oh!

You must create
a stunning three-course meal.

What?!
Let's go! Let's go! Let's go!

This to win Next Level Chef.

This is the final,
every element is scrutinised.

There is £100,000 on the line.

Ah, I think I've burnt the sauce.
I saw that it was raw instantly.

There is a huge amount of pressure.

The winner of Next Level Chef is...

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