Original subtitles

Only a handful of chefs in every generation

have what it takes to get to the top.

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

a hidden gem.

I want to find that chef.

Michel Roux Jr, legendary chef at The Langham,

is offering a life-changing opportunity...

There is so much on the line here for me -

my reputation as a person, as a chef.

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

Oh!

Oh, chef.

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

that could start their empire and be worth millions.

I need finesse, man. I need finesse.

Oh!

It's a mess.

This is about more than cooking skills.

A successful restaurateur needs vision, charisma...

Do I have to dish it out? LAUGHTER

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

It's beautiful! Yes!

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

I have to make the right choice.

Who will triumph in the Five Star Kitchen?

Morning, guys. It's hard to fall asleep, right, when you're thinking about...

Everything! ..everything!

So now the competition's got exciting

cos they believe you've got something.

Mike said to me he was frothing at the mouth

on the thought of my concept. Oh, wow!

HE CHUCKLES

An original restaurant concept is important -

but not enough.

You need to understand business and how to make money.

The margins in this industry are very, very small,

but in the five-star luxury hotel world,

if you get it right, the potential is limitless.

Good morning, chefs. Today it's all about money.

Luxury hotels like this

are the playground for the rich and famous.

To them, money is no object.

I want you to show Chef Roux your version of the most expensive dish

using the finest ingredients that money can buy.

And not only would this dish

attract global diners who just want to splurge,

but it's also going to create a bit of a marketing tool for you

to get people into the door and get them taking pictures

and shouting about wanting to try this opulent dish.

It's so important for a venue like the Palm Court at The Langham

to have that one dish

that showcases pure luxury.

These are marketing tools

which can really set your restaurant apart from the rest.

So think the 24K pizza from New York,

costing just under £2,000...

...up to the Grand Velas taco from Mexico,

which is wrapped in a gold-infused tortilla.

It's worth over £20,000.

These dishes are what makes your brand stand out.

All right, all right! Let's go, let's go, let's go!

The chefs have two hours to create a luxury dish,

using rare ingredients, that stays true to their restaurant concept.

And breathe! You got this, girl.

Russian-born Igor is cooking with Canadian lobster

and 100-year-old balsamic vinegar, worth more than £600 a bottle.

It's quite hot here

but still I'm thinking stay calm and smooth, no problem, no drama.

This dish is Canadian lobster with Moai caviar,

and for that we have oysters with 100-year-old balsamic vinegar,

and then we have the fishcake with the puff pastry.

So it's all about the flavours. I don't want anything overcooked

and it will be amazing on the plate.

Only the best chefs can cook lobster to perfection.

A lot could go wrong. No-one wants an undercooked lobster

or an overcooked lobster.

It's so important you get the timings right.

This is five spice with honey. It's a glaze for the lobster.

So we are creating sweetness, we're creating a bitter,

we are creating everything in there.

If my guests like art, they should come to me

because I am very perfectionist.

Yeah, that one.

No. I'm making a new one. It was too hot. Shit happens.

It's cooked by me.

Wow,

Beautiful.

If you're going out for a meal, I think £150 a head, I think,

is a blowout meal for me...

...which, yeah... Where do you go?

I don't know if you're saying that's a lot or a little?

No, I'm just thinking,

I didn't think you could go out for £150, could you?

What's your idea of a blowout meal?

£1,000.

£1,0007 Yeah. Bloody hell.

Jesus.

I'd never eat out.

I'm more than aware of what wealthy diners are looking for in a dish.

In keeping with her nose-to-tail concept,

Anne is cooking every part of one hugely prized fish.

Sturgeon isn't usually eaten.

It's more valuable if it's kept alive for its eggs,

which produce some of the world's finest caviar.

Definitely today is going to be a challenge.

God, it's like leather.

Can I have a minute, so I can just deal with this fish?

Otherwise, I'm going to really mess it up!

I'm cooking sturgeon in various different ways.

We're going to make a little mousse, a little ceviche,

then we also have caviar,

soy sauce meringues,

lots of nice pickled sea vegetables.

The caviar is the integral part of the dish.

£500 for the caviar.

So I'm trying to skin this fish and then I'm going to brine it.

Each element needs to be absolutely perfect.

I have something up my sleeve for presenting my dish.

I started off working in an estate agent,

moved on to printing, property development,

then a drunken falling in to owning a pub.

I remember the night I went into our soon-to-be-owned pub.

We were having dinner.

The couple that owned it said, "We're looking to sell."

Very drunkenly said, "I'll buy it!"

About two months later, then that was it, I was given the keys!

I'm a very bad girl when I've had a few drinks!

SHE GIGGLES

I'm glad we did it. It's been an amazing 15 years.

There's a lot going on in quite a short space of time.

Pressure's really on for me today, I think.

Because I didn't actually have proper formal training as a chef,

I sort of approach it from a very different perspective.

I've been out to fabulous restaurants all around the world

and then taking, you know, the best bits from everywhere,

using that as inspiration to come up with your own thing.

I don't get what Anne is trying to do here.

Well, I've seen mango, pomegranate and fish.

I'm not entirely sure.

There's a lot going on. Too much.

I'm starting to plate up. So, we have expensive lobster.

I have Moai caviar. This is very rare.

And caviar is eggs.

This one is completely different, it's seaweed.

I'm going to put some vinegar on the oyster.

It's all about the last garnishes and everything looks perfect.

There are three things I'm looking for in this challenge -

firstly, the wow factor. Is it worthy of social media?

Second is the price.

The higher the price,

the more jaw-dropping that the dish has to be.

And thirdly, the taste.

Is it cooked to perfection?

Looks beautiful.

This challenge, it's all about creating

dishes that people are going to want to take pictures of.

THEY LAUGH

CAMERA CLICKS

So, how much would that be on your menu?

They pay £198.

I think you can charge, like 300, 400, £500 for this.

The technical ability is right up there.

The pastry was outstanding.

The dressing was just five-star, ten-star.

The lobster - slightly undercooked.

I understand that.

Flavour-wise, amazing.

Seriously, well done.

Thank you.

I've never cooked with some of these ingredients.

It's quite a risk, I would say, to cook abalone for the first time,

but I'm up for the challenge.

I'll be doing a king oyster scallop that's made with oyster mushrooms.

And with that, it's going to be a heart of palm crab with some saffron

and then, thirdly, I have some abalone.

Abalone represents kind of wealth

and it's a very auspicious kind of sea creature.

Abalone is a precious sea snail

harvested by specially trained deep sea divers

costing up to £430 a kilo.

When it comes to cooking abalone, it actually needs to be kind of

simmered on low heat for a very long time, sometimes up to five hours.

Abalone takes a long time to cook.

If you don't do it long enough, it becomes tough and chewy.

I don't have five hours but I have a little bit of time,

so I have my trusty pressure cooker. It's going to help me speed that up.

I'm hoping it turns out.

My parents only had a few aspirations for me -

that was either to be a doctor, a lawyer,

an engineer, or accountant. And I became an engineer.

I always wanted to please my parents.

Quitting my job was not going to be a moment where they were like,

"Yay, we're so proud of you."

So I retrained as a chef and I just loved it.

Like, I just felt like I was alive again.

If I overcook abalone, it's going to lose a lot of flavour.

Have you had abalone before? Yes.

Do you like it? I've never cooked it.

Don't attempt to cook abalone in a competition like this

when you've never done it before. PRESSURE COOKER BEEPS

ANNE: This is my plate.

The sculpture is a mermaid

picking up all the different elements from the sea.

A little ceviche, SOy sauce meringues, caviar.

I think I've nailed it.

Wow. Hiya.

Is that a mermaid? There we go. Wow.

You would be looking at selling it for...?

2,500.

Hmm.

I think we should taste this. I think so. Yeah.

I'm looking at this and I'm thinking, it made me smile,

but is that enough?

The caviar's lovely, yeah, but it's caviar straight out of the tin.

Ceviche? I like my ceviche a little bit more acidic,

a little bit more lime juice in it, maybe.

I love the mermaid. I think it's fun.

But to eat the food?

It doesn't match.

I think there's way too much going on.

It's just lots of different little things

that I don't think's been brought together as a wow dish.

Is it Instagrammable, though?

It pains me to say it, but I think it's ten years behind.

So I am wondering whether it's fun and modern enough.

I would never pay two and a half grand for a bit of frozen water.

No. No.

How did you get on?

Oh, "We've seen all this before," and "This is old hat."

They didn't know whether it would go big on Instagram

and I'm thinking, you are joking me, aren't you?

A DR I A: Mm.

Smells wonderful.

Going to let them dry here a little bit.

That way I can really crisp them up and pan-fry them.

What are you doing, Ad? I'm doing a scallop

made from king oyster mushrooms.

So these are like your replica scallops, yeah?

Totally, Chef, you got it.

I'm just draining my blanched seaweed here.

It's for presentation but, of course, also edible.

I love a little bit of seaweed.

I'm hoping I can get through based on kind of creativity

and skill level.

Hello. Hello, Chefs.

My concept is about making vegetables the star.

I've done three elements from the sea.

Adria, tell me the cost of this dish?

I think we could maybe push it to 300.

You've got a big seaweed smell.

It's, like, taking over my nose.

It's bordering on...unpleasant. Too much. Yeah. It's a bit like...

I want to taste the abalone. I want to see if it's tender.

The abalone's cooked through

but needed a bit more kick, a bit more oomph.

Is it the kind of dish that you can command £3007?

No.

It's so underwhelming in every way, unfortunately.

The abalone, it was cooked well

and tasted of nothing.

I think you just need to go back, think about your concept again,

rein it in a bit... Yeah, yeah.

...and start trusting your gut a bit more. Yeah.

I thought I was going to gag eating that. Yeah.

It was here and I was like, "phew". It was weird.

Oh, man. Not good.

Why? Oh, no, baby. Oh, what happened?

I could see that they wanted me to have done better.

It's almost like you're trying to impress your parents.

Yeah, yeah, yeah, yeah.

And they tell you it's, like, not good enough.

Let it out.

The chefs are each creating a dish

that will be the most expensive on their menu,

showcasing their ability

to cook with the finest ingredients money can buy.

So I'm making the world's most exclusive taco.

Feeling a little bit more tense than I usually would,

just using some ingredients I've not worked with before.

So the soy sauce is £220.

It's aged in a barrel that's 100 years old.

This is the soy sauce for royalty.

We're going with blue corn taco that has yellowfin tuna,

Sriracha caviar,

then I've got a soy sauce that is 38 years old.

It's just taking the ingredients you would find in your normal takeaway

and getting the best quality, rarest ingredients

that I can get my hands on.

It's going to feel like the world's best taco.

So the caviar's already quite salty

but I'm just adding the soy marinade to bring it all together.

Guests ordering these high-end dishes

understand what they're eating.

You're not going to impress them by putting lots of it on the plate.

You will impress them by clever use of that ingredient.

The soy's nearly gone, so it's an expensive dish for sure.

I think that this is taking Puerto Rican food

to a place it normally doesn't go

but should be brought more often!

Today, I'm making Chilean sea bass seared with uni butter,

a yuca nest, Beluga caviar,

king crab leg

and a caldo Santo broth.

I'm also adding 14-carat gold leaf, though I don't cook with gold much.

I like to wear it more than I like to eat it.

Raquel's most expensive ingredient is her Puerto Rican king crab legs,

costing £200 a kilo.

I've got a small glass bowl I'm going to lay the stew in

and then put my sea bass on top

with the nest, and then the caviar on top,

just to build some height.

And then the broth will actually be poured in table-side.

So this is yuca

and this is actually a root that my mum has always told me

the natives of Puerto Rico used to poison the Spaniards.

With certain types of yuca, if it's undercooked, it'll kill you.

Not trying to poison the judges!

Maybe just make them a little woozy!

This is my caldo Santo broth,

which literally means "broth of the saints".

I'm not used to cooking on these flat tops.

Hopefully, I just turned it down!

Oh, shit.

Sorry! Just a little smoky.

Raquel, I think she's gone way too simple.

Has she stripped it back too much?

What can she actually achieve at five-star level?

Well, Jordan, it's like, "Jordan, you've made a taco.”

One taco on a plate? Is that what you were envisioning?

Not at all.

I also worry that he's used too much soy sauce.

To represent his Caribbean concept,

Dom is cooking with two key ingredients.

I'm celebrating breadfruit,

which is a fruit eaten as a vegetable in the Caribbean,

and I'm also celebrating rum

so I've got Appleton's 21-year-aged rum.

So I'm making three dishes.

I've got scallops with a rum butter.

I'm going to make a breadfruit mash.

Some Canadian lobster,

which I'm serving with a breadfruit dauphinoise

and a Caribbean-style fish and chips,

with duck-fat-cooked breadfruit

and a rum aioli.

It's a really great rum,

it's going to give all three of my dishes a nice, mellow rum taste.

When using rum, getting the balance right can be really difficult.

Too much and it can overpower the rest of the food,

and too little, it will get totally lost in the dish.

This here is the base for my lobster bisque.

That smells amazing.

It's just onions and garlic!

That's it!

LARA: Today I'm going to be elevating

a classic Spanish omelette. I want it a little bit runny, you know,

that's how we like it in Spain.

So I'm going to be making a little creamy, white asparagus gelatine.

I'm going to mould it into little diamonds.

We want to be all pretentious today

so I'll give you a little bit of bougie-ness.

Michel Roux should like a diamond. who doesn't like a diamond?

So I'm going to do Spanish omelette as a base,

then I'm going to do caviar

and I'm going to do white asparagus jelly,

and then I'm going to do Kobe beef.

Kobe beef from Japan is so rare it can cost up to £500 a kilo.

My God, we've got a friggin' gold bar. I know.

I think that's what Lara's all about -

presentation, the wow factor will be there. But will it be good eating?

I hope it's not too tacky.

No, her tortilla's got to be nice and runny and oozing in the middle.

Chefs, you've got 13 minutes left.

Yes, Chef. Yeah.

I've got the blue corn taco, which is going to go on the bottom.

Appearance is everything.

I'm expecting people to pay a lot of money for this dish.

I want people to think, wow, I'm not going to get this anywhere else.

I'm almost done.

This is definitely the most expensive thing I will ever make.

So I'm just going with the Kobe now. Don't want it too done.

So, I'm just getting the scallops ready for pan frying,

with aged rum.

My breadfruit dauphinoise.

Oh. Ah, it didn't really set very well, but...

You all finished?

Yeah, I'm ready.

I never thought I'd be ripping money.

The money is edible as well.

I'm actually done. I'm trying to just make it look really pretty.

Here's the lobster and the bisque.

Ah...shit.

Jordan and Raquel, are you sure you've nailed the brief?

Smashed the brief.

Hmm. So, what would you sell this for, then, Jordan?

I would like to sell it for between the £400 and £500 mark.

MICHEL INHALES SHARPLY I know that sounds like a lot,

but there's things on there that you just don't see every day.

Being honest,

I don't think anyone would take a picture.

It looks like something I would get at my local, like, brunch spot.

It's going to have to taste damn good.

If this was on your menu for £400, £500,

your restaurant would be shut within three months.

Three weeks.

Er, Jordan, I'm...not... ..not best pleased with that.

I mean, that soy sauce is like liquid gold.

Using it for a marinade I think is wrong.

Is this something that you have done

or this style of food that you've done before?

No.

HE SIGHS Jordan!

Completely went out of the box with this one.

DRAMATICALLY: Dum-dum-da! Hi, guys.

Hey! Hi! How are you?

I saw that taco, bro. Yeah. Looked sexy. Yeah. So beautiful.

No? Not good, no. Really? No, no.

Ripped me a new one! Why?

She said it looked like something you'd get at your local brunch spot.

Savage. Yeah, yeah, yeah.

It's certainly punching the eyes because it's beautiful colours.

Yes. Thank you.

How much would that be on your menu?

About £300.

Hmm. I'd pay big money,

the kind of price that you would pay in the top Japanese restaurants

for the best quality sushi, the crab as well.

It's luxurious to the point where you don't even need the...

You don't need the caviar. Forget your gold leaf.

It is an outstanding plate of food...

Thank you. ..but I don't think it hits the brief.

Oh! Mike was impressed by an ice sculpture earlier!

How is that 'grammable?

Is it going to be spoken about from here to Dubai to LA?

Yes! No, it's not.

Raquel is re-defining an entire cuisine.

Her story, her food is 'grammable.

Hey! I did good. You did good? I did really well. Good.

Mike was trying to knock me.

She was, like, totally disagreeing with him.

She was like, I think this is Instagram-worthy. Nice.

She said no-one would take a picture of mine.

We have colour.

I'm a bit worried about this because this was a full bottle

and this is very expensive rum.

I mean, we sell this in the bar here for £50 a shot.

Oh, wowee.

Your selling price would be, Chef?

£180 mark.

The lobster and the bisque, I really enjoyed that.

I'm not so keen on the dauphinoise of the breadfruit.

It doesn't feel buttery

and I couldn't really pick up the rum notes in there.

I want to eat more of your food

and I would happily pay, no matter the cost, to be honest.

You haven't quite hit the brief, for me.

This isn't THE most expensive dish.

This is a collection of dishes

which would sit perfectly on a tasting menu. OK.

You need refinement. Yes.

Oh, wow.

LAUGHTER

KEYS BEEP

Oh, yes! Right, OK. Out it comes.

Wow. Put it there? Wow, that's nice.

What's the cost of this dish?

I've decided to sell it at 200.

Oh, it's nice and soft inside, the tortilla.

The tortilla was lovely and moist, flavourful.

Me, I'm die-hard classic, I like food on a plate.

But.. this works.

Lara, you're miles ahead,

in terms of anyone else when you come to thinking of ideas,

but I'm still grappling with the fact that it's an egg dish.

I wouldn't pay that much money for eggs.

That's OK. It's eggs elevated.

Woo! Time to breathe, time to breathe.

We asked you to make spectacular food

and get social media going crazy.

Lara...

.Igor...

...Raquel.

SHE SIGHS HEAVILY

You three have shown you've got a business brain.

You've produced a dish that can sit as the most expensive on the menu.

Have a day off tomorrow, congratulations. Off you go.

Congratulations, guys. Aw.

Smashed it. Thank you.

Well done, you three. Thank you very much. Well done.

So we've got another challenge for you.

Chefs...

...in the five-star world, our bread and butter is lunch.

I want you all to come up with a two-course set menu for £30,

to see who can cost a menu that's creative

but will still make money and profit.

And tomorrow you'll be doing service in The Langham, live.

The chef who makes the least profit will be going home.

we'll get to see what you're made of.

Yes, Chef. Thank you, Chef. Yes, Chef. You need to rise to this.

Good morning, morning.

ALL: Morning, Chef.

In three hours, each chef will be serving their version

of a two-course set menu for £30 a head

in The Langham's exclusive bistro, the Landau.

Whoever makes the least profit will be sent home.

This is going to be a true test, isn't it? Their first real service, proper guests.

Lunch set menus are so difficult

because it's that line between wanting to be

appealing enough but also slightly healthy.

Healthy, yet indulgent.

It's going to be interesting to see what menu sells the best,

and then, obviously, what menu brings in the most money.

And it looks like Jordan has taken on board

to cook stuff that he understands.

Today, I'm cooking a pan-fried fillet of hake

with a vichyssoise sauce.

It's made with leeks and potato.

For dessert, lemon tart.

The costing for both my courses is £9.53.

After yesterday, I'm not...

...overly confident, um...

No, in fact, yeah, I am. That's what I'm here to do, so, yeah.

I've got some fish and chips, basically,

so quite a simple dish.

So we've got some cod in here brining,

some triple-cooked chips and pea foam,

then for afterwards, a panna cotta.

My cost today was £10.16.

Spent quite a bit of money,

but I'm sure it will be well-ordered.

I feel quite nervous today.

I feel like the way I'm handling this fish is like I've never had a fish in my hand before.

My dish that I'm serving today, I've named Hellshire Beach.

Hellshire Beach is in Jamaica

and I had the best mackerel I've ever had.

I wanted to kind of recreate that,

so I'm cooking brown stew spiced mackerel,

and I'm using ackee in a cheesecake.

Ackee is a fruit from Jamaica,

so I thought it would be quite nice to give both

the customers and the judges something new.

The cost for my menu is £4.61.

I think that if my dish sells well today,

I should be doing quite well.

I'm just trying to recover and redeem myself from yesterday.

Lunch is my kind of domain -

I understand lunch diners, having my own business here in London.

My menu came in at £6.69.

I'm going to do moong usal today,

which is sprouted mung beans, with Indian spices,

charred baby gems,

and just a little bit of mackerel garnish on top.

And pair that with some mint and walnut dressing.

For dessert, chocolate ganache and then with a poached peach on top.

And those sprouted mung beans are packed with nutrition.

It makes it very digestible and it's a bit crunchy as well.

With the set menus priced at £30 a head,

Dom's is the most profitable, making over £25 per menu,

while Anne's is the least,

coming in at just under £20.

How's your fish coming along?

If I ever say I'm pin-boning mackerel again,

just, like, punch me in the face.

This is going to be the most important bit

about this dish being refined.

It's definitely something all the judges are going to pick up on,

is how well this dish was prepped.

The chefs now have two hours

before more than 40 guests arrive for lunch.

So are you more in your comfort zone now, Jordan?

Apart from the pastry, I feel more on it.

So I'm going to take a bit of time now,

I'm going to start rolling out my pastry, make my tarts.

I don't enjoy pastry.

I don't have the...the patience for it.

When I'm cooking, you know, I'm a little bit of this,

and a little bit of that. Pastry is very much a science.

It has to be exact.

That's an hour and a half till your guests arrive.

HE SIGHS

Right, that's not going to work like that. Are you all right, darling?

Yeah. Calm down. Just take a minute, then start again. Yeah, yeah.

That's not going to work like that. Think outside the box.

I'm going to do it slightly different.

Pea salad, not done that.

Pea... Crushed peas, somewhere.

There, those are done.

Chips... Oh, shit. I've got to peel a bag of spuds.

I want to win it now.

I've got to really make sure that this works today,

otherwise I think I'm going home.

Lots of aromas going on over here.

So this is going to be my brown stew sauce.

Let the sauce reduce and kind of go into the fish.

The last few challenges, I've been hearing,

refine it, refine it, refine it.

I think I'm there today.

We will see, Dom. Yes! We will see. Yes.

One hour to go.

We should be doing final touches.

Are we ready? No!

Are we close? No!

There's a lot of noes there, Anne.

I know! I know. What's going on?

I'm just kind of... Just need a moment.

Take a deep breath.

You've got recipes on the floor,

you've got cloths on the floor, like, reset. OK. Yeah?

All right, thank you.

Final checks, Adria?

Can't have those pin bones and I can't have that in service.

One bone will be all it takes for the dish to come back.

You got it, Chef.

Are you hiding out the back, getting your pastry ready, Chef?

No, it's just a bit cooler over here.

Weren't you doing individual tarts before?

I was, Chef, but I'm really struggling with that,

so I'm just trying to do a bigger one.

As soon as this is baked, I can get it in,

get it straight in the blast chiller.

Huh.

OK, Chefs,

we have ten minutes to go till service.

I want your sections clean, I want you organised.

Quite often in the kitchen,

you're fighting fires literally all day long.

The pressure is very stressful.

That feeling just here

where you're just...you're trembling,

it's just awful.

Absolute carnage.

Chef.

Are you OK? Sorry, I've let you down terribly,

and I'm not going to be ready, and I feel awful.

You haven't let anyone down yet.

I've sat exactly where you're sitting right now,

but it's how you react to it

which makes the chef.

Guys, we literally have guests arriving in the restaurant.

Are we going to have food to serve?

ALL: Yes, Chef.

Good afternoon.

Welcome to The Langham.

Each diner must chose a set menu of two courses from one chef.

It's the vichyssoise sauce for me, and the fried fillet of hake.

Sounds yummy.

Oh, my gosh, an ackee and nutmeg cheesecake - sounds incredible.

Guests are in, tickets are about to come through.

I want you to cook your hearts out.

I'm going to go with Anne's, please.

Can I have Dom's menu? Dom"s menu, of course.

I'm going to have Adria's menu, please.

Could I have the hake? Yes. Thank you.

When I start to call dockets, I expect a silent kitchen.

When I call a check, I want one answer. What's that answer?

ALL: Yes, Chef. Thank you.

Running the pass, it is your job to keep the food flowing,

make sure the guests are all fed.

I always liken the kitchen to the army,

because it's so hierarchy based,

it's so intense.

That's the first check, guys.

Check on, two hake,

one moong usal, one fish and chips.

Oui, Chef. Yes, Chef.

Adria's menu, please.

Dom's set menu, please. Dom"s set.

There's a real buzz, isn't there, yeah?

I wonder if there's the same buzz in the kitchen.

I hope Mike is sweating.

Ca marche, one fish and chips, one mung, one beach, ca marche.

ALL: Yes, Chef.

How long on the pass, Chef?

How long? Yeah. You tell me.

How long do you each need to cook your dish?

Shall we say 15 minutes for the first one, Chefs?

Yes, OK. Yeah, OK. All good.

Yes, great, let's do that.

I'll set a timer now and I'll give us a countdown.

You won't need a timer.

You have me. Got a timer here. You have me.

Ca marche, one moong usal,

one beach, one hake, ca marche.

Yes, Chef.

OK, guys, I've got the first dish up for the first table,

so I need to push you now, please.

Yep.

Are you happy with these chips, Anne?

I didn't hear you, yeah, are you happy with that? Sorry, no, I'm not.

You're not happy with that, so what are you going to do about it?

You need to talk to me, Chef. Sorry, I've just...

I can either not send chips or I can send them.

It's not necessarily the quantity, it's the colour of them that's not right.

Rather than a bowl of chips on the side, why don't you introduce, like,

a couple, just a couple on the plate? Yeah, sure.

Then you can pick out the best ones, you're frying them in less batches.

Dom, let's go, mate.

I've got hot food on the pass.

Yes, Chef, right now.

No, that's not good enough.

One beach, Chef.

One hake up, Chef.

All right, service, please.

Not sold as many as I would have liked to, at the moment.

Enjoy. Looks lovely.

Very pretty.

All right, check on, one fish and chips, one beach.

Guys, you're not answering.

Your heads are down and you're losing it.

Check on, one fish and chips, one beach.

Oui, Chef. Yes, Chef.

Feeling the pressure.

Feeling the lack of space.

Feel like I'm trying to do the job with ten men in...

...in a cupboard.

We're going table two.

Sorry, yeah, I've just, I forgot to put the tartare sauce on it. Elegance, yeah?

Sorry, Dom.

Not happy with any of it, really, it's just

cooking too hot, too fast,

or not hot enough.

Oh, God, horrible.

I want table six, one mung, one fish and chips.

The chefs are halfway through a live lunch service.

Table five, one beach, one mung.

Whoever makes the least profit on their set menu will be sent home.

One hake up, Chef.

The vichyssoise sauce is so lovely.

The fish is cooked well,

everything seems to work quite nicely together.

Jordan has played to his strengths.

I wouldn't be surprised if this is one of the best-sellers, as well.

How's the fish, Anne?

Sorry, Anne, I'm talking to you. Yeah, sorry, darling.

How's the fish? Yes, yes, yes. All good.

It's gorgeous.

Wow, that is a very generous piece of fish.

It's very generous. I wonder what her costing is like

if the piece of fish is this generous?

The peas are lovely and the pea shoots as well.

The chips are a little bit oily.

They're not the best chips I've tasted.

It was really, really tasty.

Thoroughly enjoyed it.

A lot of taste in this dish.

A lot of flavour.

I would come back again and again for this.

Adria? Yes. You're getting compliments on your food.

Thank you very much, Chef. Well done.

I won't cry just yet but I hope it's a recovery from yesterday.

Where's this beach, Dom?

Um, 40 seconds, Chef.

I don't believe your times any more, Chef Dom.

One beach, Chef.

Oh! This is beautiful.

Way more refined.

That is lovely. We know Dom can deliver flavour

and I think he's done it again here.

There's quite big bones in my hake, here, I've taken out.

Sorry, Chef. One of the tables find bones in the hakes.

Jordan, we've just had hake with bones in it.

I was told it was already prepped by the fishmonger, Chef.

You trust the fishmonger?

No, Chef. Five-star, you check it yourself.

Get your hake on the bench and check it.

Yes, Chef.

Start sending some desserts, please.

One cheesecake, one strawberries and cream.

What do you think about the strawberries?

She's left the long stem.

Er, I don't like that.

I think it could do with a touch more sugar.

I completely agree

and I thought you were going to slate me for saying it.

There were stalks on the strawberries

that were just really irritating.

Thank you.

So, Anne...? Yep.

Feedback on your dessert, too many stalks.

The green on top of the strawberries.

Oh...I like those. Say again?

I quite like those. Oh, somebody said that?

Yeah. Would you like to change this before you send any more out?

No way, it's amazing.

The feedback from your guests is incredibly important. Yeah, no, that's fine,

but everybody else has enjoyed it and not said that.

Well, everybody else hasn't complained.

OK. It's your call.

I'll change it.

I need this cheesecake.

Sorry, Chef, the plate needs a little wipe there, please.

I'm here for you, Dom.

Thank you very much. That was sarcasm.

Yeah? DOM LAUGHS

Nice one, flavours that you've never had before.

I love the cheesecake, almost a bit salty and I...

There's a touch of salt in there somewhere, isn't there? Which is really nice. I love that.

I need this lemon tart, mate.

What's the issue with the lemon tart? Is it frozen?

Yes, Chef.

How badly? It was in the blast chiller.

How badly?

Quite badly, to be honest with you, Chef.

Oh, mate, you can't serve that.

No, I know, that's why I'm not sending it out, Chef.

Then tell me.

Yeah, I'm going to need five...five minutes, Chef.

Can you get me Luigi, please?

Chefs, there is no way you can cover up mistakes during service, yeah?

ANNA MUMBLES Honesty is so important.

Do not talk while I'm talking!

I'm standing here with half the desserts I'm able to serve,

and you two are having a chitchat?

I don't understand what's going on right now.

Listen to me when I'm speaking. Yes?

Yes, Chef.

Talk to me and we can fix it together. Chef.

Yeah, I can tell the manager, "We have a wait,

"we have a delay.

"Please give them a coffee, cheese, whatever, on us,

"buy them a glass of wine," and we manage the situation.

That's how you deal with things in a restaurant.

We're going to have a delay on all lemon tarts at the moment.

We need at least eight minutes before we serve another lemon tart.

Well, there's been a problem obviously with the, er,

with the lemon tart.

Anything I can do?

Defrost my lemon tart.

I'm OK with it but I'm not blown away.

It's very rare to get a good vegan dessert.

This hasn't quite worked.

One lemon tart straight up.

Are they ready to be served, Jordan?

Yes, Chef.

Mm. I just think that this dessert wasn't carefully thought out enough.

It's not good pastry. I want more butter in there, I want it thinner

and I want it way more consistent through the tart shell.

Maybe it was a rush job to get that.

Oh, my word, yeah, it looks rushed.

The last check will be

a strawberries and cream and a lemon tart.

Yes, Chef. Oui, Chef.

Can I just have an update on the lemon tarts please, Chef?

How many are you waiting for? We're currently cleared.

Done. Yeah. Thank you.

Just in time for it to defrost.

Yeah. HE CHUCKLES NERVOUSLY

How was your main course?

Shit. Do you know what? They taste good.

MIKE LAUGHS

Oh, that was tough!

On the whole, two excelled and two struggled.

I think with Dom... Did you guys like the mackerel?

Mm. It was extremely refined, I thought.

He stepped up to the plate, didn't he? Yeah.

Adria was confident, she was in her zone.

Tell us about Anne.

She was very messy, very unorganised.

She was all over the place.

So how did Jordan do?

The main course, there was bones found in the fish.

Oh, no. Oh. Yep. Almost unforgiveable.

He may have alienated some potential customers.

This challenge ultimately comes down to profit

and the final figures are in.

Wow!

Not what I thought.

This just proves

that there was some clever cooking in that kitchen.

I've seen enough.

Right, Chefs.

We set this task

to see if you knew how to compose a menu

that was going to bring in enough profit.

Adria?

Yes, Chef.

£279 profit. You came first, congratulations.

Thank you, Chef. Dom...

...you made £253 profit.

Well done.

Thank you, Chef.

Jordan...

...you made £245 profit...

...which leaves Anne...

...£178 profit.

The figures don't lie.

Anne, I'm afraid you will be leaving us.

I'm very sorry. Thank you. But you're going to have to go. OK.

Bye.

Well done.

Yeah, you can...you can hug.

CHEERING

Get some rest.

It's only going to get a lot, lot tougher.

Off you go, guys, and, Jordan...

Jordan, that was a close shave, yeah?

Pull your socks up. Yes, Chef.

I'm so happy.

Have to call my mum!

THEY LAUGH Yeah!

I am sad to leave.

I'm very proud of what I've done but at the same time,

you can always improve on everything.

You know, you never stop learning,

I don't care how old I get.

I will always love the five-star experience

because it makes you feel special

and it brings me pleasure.

It was a scary moment, full of drama.

You pipped me to the post there. I know.

I'm never making an lemon tart ever again! Lemon tart!

THEY LAUGH Ah!

Next time on Five Star Kitchen...

Come on push, push, push.

...temperatures rise...

I don't think they're going to get anything ready on time.

...as the chefs tackle breakfast...

The judges have never had Raquel's breakfast before.

...and compete in teams to prepare a feast for a VIP guest.

Perfection is expected.

I'm scared, I'm scared, I'm scared! I can't do everything.

Right now, that energy's just going Yo stop us from finishing.

Dom, if you send me home,

I'm going to find you.

Subtitles by Red Bee Media