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00:00He entered Hell's Kitchen with high hopes.
00:04This is nice.
00:05It's an opportunity to learn more about cooking from one of the best chefs in the world.
00:12I'm really digging deep for the foot.
00:16Why are you here?
00:17Who are you?
00:18It's a f***ing contest. Isn't that the whole idea of this?
00:21I don't know if this is the right place for Jim to be.
00:25I want to go home.
00:26I think I hate it here.
00:28Now, it's all going wrong for Jim.
00:31Why are you crying?
00:32Because it's you, the way you are.
00:34She burst into tears. There's humans and there's girls.
00:37I'm going to stab him with a palette knife.
00:39He can't say a word now without people jumping on his back.
00:43I'm suddenly turned into the victim here. I don't think I can cope with this.
00:46If it'll blow up again, you can be sure about that.
00:49You're being really, really horrible to me right now.
00:52Don't pick on me. Expect me not to say anything.
00:55I'll be better than you.
00:57No, no, I won't come here.
00:59Why can't I have an opinion?
01:00Heterosexual, white, normal person.
01:02What the f*** are you doing?
01:04I really think I ought to leave.
01:06I really think I ought to leave.
01:07I really think I ought to leave.
01:09I really think I ought to leave.
01:15I really think I ought to leave.
01:18I really think I ought to leave.
01:21I really think I ought to leave.
01:24I really think I ought to leave.
01:25I really think I ought to leave.
01:25I really think I ought to leave.
01:25I really think I ought to leave.
01:26I really think I ought to leave.
01:27I really think I ought to leave.
01:29I really think I ought to leave.
01:33I really think I ought to leave.
01:43This evening, controversially, there'll be no live sacking, because today has been another
01:47day of high drama, with this time Jim Davidson leaving the show.
01:52Yes, the chefs are leaving faster than you can sack them.
01:54And we start with yesterday morning's meeting, where all the talk was of burning.
02:00Was it Adele's brioche?
02:01Was it Barry's other hand?
02:03Or was it Jim's popularity going up in smoke?
02:06Who's put this on again?
02:08That's me.
02:09Sorry, Jim.
02:10Come on, that's two now.
02:10F*** sake.
02:12We all make mistakes, Jim.
02:13I know, yeah.
02:14I'm just pointing them out.
02:15That's two f***ing ragus you've put on, two gone f***ing up.
02:18Chatting to Brian, don't get the things cooked.
02:21Stop moaning.
02:23You want to f***ing do it?
02:25Do it.
02:25Well, good morning, everybody.
02:27I've got to say, last night was a very tough service.
02:30It was a shuffle round, which is always hard.
02:32Because I know you're doing the same stations, but it's a psychological thing.
02:37Moving from that side to that side, it disorientates you.
02:41It really does.
02:42Is this red and blue experiment that we tried yesterday that was deemed a failure,
02:47was splitting up two successful teams, going to end today,
02:49and we'll go back to cooking good food properly, quickly, and work as a team again, boss?
02:53Otherwise someone might go mad.
02:55It's only a question.
02:56I'm not moaning.
02:59I love your questions, Mr. Davidson.
03:01At this moment's your time, we'll stay the same.
03:03Okay.
03:05You're not saying much, are you?
03:07What have you got to say this morning?
03:10About last night?
03:11Yeah.
03:11How do you think you all worked?
03:15Um, I think it was a fairly all right service,
03:18but I think our team, the red team, need to work a bit better together.
03:21Well, you were tilted off balance, weren't you, just by the change?
03:25Can I hear what Bill was going to say about teamwork?
03:28What was he going to say?
03:30I think we need to work better as a team.
03:32How?
03:33Just by communicating more.
03:34Well, communicating this is my problem with you.
03:37You put two bits of brioc under there that I didn't want put on,
03:40and they both burned.
03:41Twice, twice at the front of the way, and I said, there's a burning.
03:43Oh, liven up, why are you so miserable?
03:45Is that what you get, the teamwork?
03:48So now I think, I can't suggest you do anything,
03:50or say to you, you're doing that wrong,
03:52because all I will get is liven up.
03:54Don't be upset about it, sweetheart.
03:55See?
03:56Don't be upset about it.
03:56This is why I can't do blue and yellow thing.
04:00If I said that to Barry, is that a fair comment I just said?
04:03I'll tell you what I'll do.
04:03I was only trying to help you.
04:05But I know you were, but you were burning the stuff,
04:08and I threw it away.
04:09Does it mean I'm only trying to help you,
04:10because I keep dropping your mash on the floor?
04:13What do I do?
04:13I said, leave the brioche.
04:14I'll do it.
04:15I'll do the brioche.
04:17No, I can do it.
04:18I can do it.
04:19We'll do it together, Jim.
04:20We'll keep the brioche down our end.
04:21I can do it.
04:21So if you just keep it on the end of the pass,
04:24is, as I say, you're right, girl.
04:29As I said, never get to take things personally.
04:32Service is service.
04:35There's nothing personal.
04:36It's just that the brioche was on fire.
04:43So how do we work as a team now,
04:45when I obviously don't say the right things?
04:48Well, then it's down to me to step in and help you both.
04:51And if I have to do the brioche, I'll do the brioche.
04:53You're all right, girl?
04:55You're ready to do it.
04:56How many pieces did you burn last night?
04:58Two.
04:59With it on fire?
05:00Ten, five, one.
05:01Not being funny.
05:03But you've got to laugh.
05:04I saw myself cracking last night.
05:07And I had to dig down deep to hold it within myself.
05:12So what I'm going to say is, I'm going to see Adele there.
05:14Oh, no.
05:15You see, I'm telling you, you don't mean it.
05:16You shed a few tears, Mel.
05:18I do mean it.
05:18I do mean it.
05:18The brioche was on fire.
05:19What do I do?
05:20It's two bits, Jim.
05:22Big deal.
05:22Sorry.
05:23I burnt them.
05:23I know.
05:24It's not a big deal.
05:26Why are you crying?
05:27I just told you.
05:28The way you are.
05:30You don't say it nicely.
05:31You have a dig about it all the time.
05:33Adele.
05:34Well, there you go.
05:35You're not a helping suggestion.
05:36Can I make a suggestion?
05:37I'm going to walk three places or two miles.
05:42Where does two miles take you?
05:44The nearest bus stop.
05:46I can't do this.
05:47I can't do this.
05:49I'm telling you what I can do.
05:50Why don't you all have a cup of tea?
05:52Why don't you all have a cup of tea?
05:54Why don't you all have a cup of tea?
05:56Big breath.
05:56Calm down.
05:57Give me 15 minutes with Adele.
05:58Let me deal with Adele, yes?
06:00And then I'll do a...
06:01Don't come in.
06:02Adele, Adele, come on, come on.
06:04Get yourself a cup of tea or a cup of whatever you want, boys.
06:06I'm sorry about this.
06:07That's all right.
06:08I do feel a little bit sorry for Jim now, to be honest,
06:12because he can't say a word now without people jumping on his back.
06:19To be fair, saying to someone that you're burnt a bit of brioche,
06:23is a fair comment.
06:25If I would have said it to her, it wouldn't have been an issue.
06:28But because it was Jim, it's like, there's a big fuss about it,
06:31and Adele started crying.
06:33She burst into tears.
06:36So, you know, and then this becomes a girl thing that I know nothing about.
06:41So I said, well, hang on a minute, how's this teamwork?
06:44I criticise what you've been doing.
06:45It was only two bits.
06:46It was only two bits.
06:48And I said to Marco, look, I don't think I can cope with this.
06:51I just want everybody to get on.
06:53And it's irritating.
06:55We're stressed.
06:55We're tired.
06:56We're working, you know, 14-hour, 16-hour days.
07:01We're wrecked at the end of the day.
07:03Invariably, people are going to get fractious and they're going to get irritable
07:07and we're going to have rows.
07:09It will blow up again.
07:11You can be sure about that.
07:15Another one of Jim's colleagues breaks down in tears,
07:18almost as if there was a pattern.
07:19So there we are, Jim's toast, in almost every sense of the phrase,
07:23and he's not sure whether to walk three paces or two miles.
07:26Answer at the end of the show.
07:28Clue, there's a supermarket two miles away.
07:30But hours later, Jim, like his brioche, was still smouldering.
07:34I don't know what I'm doing here.
07:36Am I supposed to be cooking or would you have a laugh?
07:38I might let something burn and say, oh, f***, who cares?
07:41What you do is you stick it out.
07:43You stick it out until...
07:45And I've got no brioche.
07:46Well, what I'm saying is, get your hands off me.
07:49Brioche, don't do it.
07:50She cried her eyes out.
07:51That's what the ump is.
07:53Why are you so miserable?
07:55Am I the only one that can see that?
07:56There's no answer to this, apart from just ignoring the smell burning,
08:00nothing doing me.
08:00The other thing is, women are in more emotion.
08:03But doesn't that work both ways in this day of equality?
08:05Or what?
08:06Wouldn't it say that when I'm a bit upset that my brioche have been burning,
08:09I can't mention anything about it because it's a woman who will cry?
08:12And this is not politically correctness.
08:14This is a girl, for wrong reasons, thinking I'm having a go at her.
08:19And that's the way I see it.
08:20And, you know, I'm not going to go around and apologise or beat myself up because she's crying.
08:24I'm sorry if she's crying.
08:25I like her a lot.
08:26But the f*** can I do?
08:29Yep, Jim threw another wobbler.
08:30It does seem like he's the one throwing the most toys out of the pram now to coin his phrase
08:34when he was talking about other people.
08:36I don't know what's wrong with the guy.
08:38He just doesn't like cooperating with girls.
08:42But, you know, I can calm things down and I can appease things, but it's always going to raise his
08:47ugly head if he has this sort of attitude.
08:51And I don't know that, you know, he's a 54-year-old man.
08:53I'm not going to change it over a couple of, you know, the course of a couple of days.
08:58I don't think I can cope with this because I don't know anything about politically correctness and what upsets young
09:03females.
09:04We're supposed to be living in a world of equality, aren't we?
09:06Well, this just proves we're not equal.
09:08There's humans and there's girls.
09:11I just feel like an idiot, Mark.
09:13I'm crying all the time.
09:18I've said to you, show me more of your personality, right or wrong.
09:21Yeah.
09:22And your tears aren't your personality.
09:24No, they aren't at all.
09:26There you are.
09:28And you are, without doubt, the hardest working girl in that kitchen.
09:32The most serious person in that kitchen.
09:34Your determination and want to win and succeed is enormous.
09:38What you've got to do to succeed and to continue to get through, in my honest opinion,
09:44but what you've got to do is adjust yourself to deal with Mr Davidson.
09:49No, I won't give it away.
09:50She'll calm down.
09:51I'll apologise for talking to her.
09:53No, you should do that, Jim.
09:54Oh, do it.
09:55It shows real graciousness when you do that.
09:58Yeah, but hang on.
09:59I'm apologising for something I ain't done wrong, first of all.
10:02And something I'll probably do again in a minute.
10:04So, what's the point?
10:05Yeah, you apologise for that, but then you say sorry if it upset you.
10:09And you are sorry if it upset her.
10:11Sorry, I'll keep quiet.
10:12I'm well up in the kitchen tonight.
10:13No, just so sorry.
10:14I upset you.
10:14I f***ing hate working with women.
10:16This happens all the time, doesn't it, with women?
10:22I've got a pen.
10:24I'll write a little note for her.
10:26Write a little letter.
10:27Be clever.
10:30Be clever.
10:31You're two different people.
10:33And I believe that you want to stay.
10:36Yeah, I do.
10:37Right to the end.
10:38I'd like to, yeah.
10:39And the way to stay right to the very end is by not letting it get to you.
10:44I hate people who cry on television.
10:46And look, I've done it about twice as I did.
10:49But, you know.
10:50Crying for.
10:51It's just a release valve.
10:53And you know something?
10:54If you feel you're going to cry, if you feel you're going to say something you don't want to say,
10:59hold it back.
11:02No, it's not easy.
11:04I'm not usually like that.
11:05And my emotions got the better of me.
11:07The little digs got the better of me.
11:09But it's fine.
11:10I'm going to take some deep breaths.
11:11I'm going to rise above it.
11:12And if not, I'm going to stab him with a palette knife.
11:20Abby, you can probably put it on a dartboard or flush it down the loo.
11:23Adele.
11:24Adele would be a good start.
11:25Let me have a little.
11:26I'll wipe your bottom.
11:27As much for me as anything else.
11:28Dear Adele.
11:30I'm so sorry you've become upset last night's service.
11:33I'm also sorry that you felt I had some personal reason for moaning.
11:36I don't.
11:37I'm just like you, wanting to get through service.
11:39I do not want, I did and do not want to upset you, honest.
11:43So don't be upset.
11:44I'm not worth it.
11:45I'm not worth getting pissed off about.
11:47You'll probably win this, Joe, so cheer up and hope that I bugger off.
11:53And I apologise for snapping this morning.
11:55Show it up your arm.
11:56Oh, thanks.
11:56You didn't snap, you just...
11:57No, I did.
11:58I snapped this morning.
11:59Don't worry.
11:59I didn't want to do that.
12:00No need to apologise.
12:01Sorry.
12:02I did say last night, I say things, you know, I don't have any girl skills at all, as you
12:07know.
12:08I'm not going to be bosom buddies with him.
12:10Well, he hasn't got bosoms, but you know what I mean.
12:13But I want to work as a team, so I'm a better person and I can rise above it.
12:17She's a lovely girl, Adele.
12:18I think she's great.
12:19But if we work together, she can't set fire to my stuff and tell me to lighten up when I
12:23mention it to her.
12:24And say, it's only two bits of bread.
12:26Well, tonight will be different because I'll take care of all my own stuff.
12:29And we won't be working as a team, it's as simple as that.
12:36Well, it's time now for our celebrity chefs, nearest and dearest, to put the case for their loved ones.
12:40Worth keeping in mind, they're campaigning for them to stay away from home as long as possible.
12:46I've been missing her loads.
12:49I thought very proud of my mum because she's actually learning how to cook.
12:55Nicely cooked, nicely presented.
12:56Did you do that?
12:57Yep.
12:57I think she's doing pretty good, but as you might watch, she's sort of looking around, going into nowhere, usually
13:06like I am.
13:08Abby doesn't cook.
13:10She's the only person that could burn a pot of noodle.
13:12I've got poo all over me.
13:15Doesn't cook.
13:17And I'm delighted that she's on Hell's Kitchen.
13:19All the family are ringing up and everyone is really supporting her.
13:23She's got a zest for life. She will really give her all for it.
13:27Fabric, let's go.
13:28Let's do it for you.
13:28Come on, get it on the plate.
13:29She is learning and she wants to succeed and she wants to win and she wants to get home to
13:34Peter.
13:36Souffle! Service!
13:37Hi, Dad. I really miss you. I hope you do really well.
13:40From the minute I've watched it, I've just thought, oh, God, I hope Dad doesn't actually chop off a finger.
13:44I think it's quite funny when they burn themselves.
13:47Finish him.
13:47When he was picking a soul all by himself and everyone kind of thought he'd done really, really well, I
13:52think that probably made him feel quite proud of himself and made me feel proud.
13:57Brian's making me laugh. He always makes me laugh and that's the thing about Brian.
14:01He can't even walk past the butchers. If he sees like a pig in the window, it makes him want
14:05to vomit.
14:06Oh, my God, brave pig's trotter.
14:08So when he saw pig's trotter on the menu, I knew he'd have a massive problem with that.
14:13And I don't think pastry's the best place for him to be because he does need to lose some weight.
14:18I think Dad's greatest moment is when he was really close to leaving the house and managed to bring himself
14:24to get back, which I think was good for the team and good for himself, really.
14:27You have a duty to yourself, your children.
14:30I'm asking you to say, because I need you, Jim. I do need you to help you with that.
14:34Thank you, Jim.
14:35Hopefully we can have a change in food now and again and cook us different things.
14:39Pre-Hell's Kitchen, Barry did absolutely no cooking whatsoever at all.
14:45Barry's best moment in house kitchen so far. Definitely not burning himself.
14:52The language got slightly heated there.
14:55Oh, f***.
14:56I think he definitely knows how to do cream potatoes.
15:00I would please like him to get onto the cakes a little bit now as well.
15:04Oh, I'm so proud of Adele. I think she's doing fabulous.
15:07I think it was amazing when she'd done the pig's trotter, he was spread out, she had the blowtorch on
15:11him.
15:11I thought, God almighty.
15:12This one's a right hairy beast.
15:15I couldn't believe when she snapped that thing's head off.
15:19Oh, come on, you little bugger.
15:21Because she's such an animal lover.
15:23Yay!
15:25I can't lie!
15:27Now, as we all know, Marco Pierre White believes Mother Nature is the true artist.
15:32So here he is, off to see one of Mother Nature's most beautiful artistic creations, and shoot it.
15:38We're out stalking roe deer.
15:41We might have some tonight, Kevin.
15:43That'd be nice.
15:44Through a roe deer.
15:44Delicious.
15:51The most important for me is the stalk.
15:58On many occasions, I'll do a dry stalk.
16:00For I have no intention of shooting the animal, but I'll just stalk up to watch him.
16:04I'm happy here.
16:05I can be myself here.
16:07It wasn't until I retired from the kitchen, but I started to really miss the countryside again.
16:11And so I spend two, three days a week in the countryside.
16:17There's one, there's one.
16:21It's a butt.
16:23Yeah, I'll take it.
16:24I'll take it in.
16:35He's down, he's dead.
16:38He's dead in that hedgerow.
16:45There.
16:45There he is.
16:46Look at that.
16:47Blood trail.
16:48Can you see that through the heart?
16:54There he is.
16:58There he is.
17:00What will happen is, it'll be gutted, it'll be hung in the estate fridge, and then in four
17:05or five days' time, it'll be taken down to my pub, and it'll be served to my punters.
17:11So, see, you can see it's through the heart, by the amount of blood.
17:15And at least I know where I shot this deer.
17:17I know he died cleanly.
17:18I know he's lived his life.
17:20And, you know, he'll be prepared and sold in the restaurants, which I think is important.
17:27Yes, I guess that deer did live his life, but not quite as much of it as he'd planned to
17:31live.
17:32Still some comfort for vegetarians, Marco is planning to serve it with mushrooms.
17:37Incidentally, if there are any angry vegetarians thinking of coming down to have a word with Marco,
17:41worth remembering, he did manage to shoot that deer from 400 yards.
17:44So, Marco's got his meat, and yet, for that particular deer, having been shot through the heart
17:49and dragged by the horns across a field, its day was about to go from bad to worse.
17:54Yes, it was time for Marco's daily masterclass.
18:02Okay.
18:03So, just run your knife down, and just allow the spine to guide the knife.
18:09Do you want to shoot dears?
18:11Of course you are.
18:12I do a lot of stalking myself. I stalk on about 20,000 acres of southern England.
18:16I go stalking until about 7.30, 8 o'clock in the morning, shoot a few deer.
18:20And then, sometimes what I do on the way back is I pick a few mushrooms this time of year.
18:25Me and my mate, we tend to eat the liver and the heart.
18:27Some wild mushrooms in Friday, and we call it a stalker's breakfast.
18:30So, it's very nice.
18:31The task today was carving up Bambi.
18:35There's your venison.
18:38Then what we want to do is take out the fillets.
18:40First of all, Bambi was walking through Hampshire, or somewhere like that,
18:44and he heard in the distance a long-haired lunatic coming towards him,
18:47bit of buckshot up the aris, brought him here,
18:50and we've cut his arms, legs, head off, took all his inside out,
18:54and all that was left of Bambi was a little bit like that.
18:56There's sirloin.
18:58There's ribeye.
18:59And there's fillet.
19:00It's quite interesting to see how it was all divided into different bits,
19:04fillet, sirloin, you know, ribeye.
19:06Season your venison.
19:10Okay, in with your mushrooms.
19:16We should leave them in the pan now.
19:17They'll continue cooking in the pan.
19:19Okay?
19:21The easiest way to learn how to cook meat is first to learn how to cook it for yourself,
19:25how you like it.
19:26Yeah.
19:26If you like it medium rare, you like it medium rare.
19:28If you like it rare, you like it medium well, you like it medium well.
19:33You just let mushrooms land wherever they want, really.
19:35Just be...
19:38Just a little bit of olive oil.
19:41You really like coriander with meat, don't you?
19:44No, this is not coriander, this is parsley.
19:45Is it?
19:46Some chives.
19:47It looks like the bottom of the forest where a deer would be walking, doesn't it?
19:51That's what it's all about.
19:52Yeah.
19:52It's about putting back what's been taken from her.
19:55And then just finally...
19:58And that's just...
19:59And that's just...
19:59That's no gravy, there's no nothing.
20:01No.
20:01What have I done?
20:02I just cooked some mushrooms and things to me.
20:07So, back to last night, and as Hell's Kitchen threw open its doors,
20:11things were about to get ugly.
20:13John McCrurick had arrived.
20:22Again, it's 76 customers.
20:25It's not going to be easy.
20:27Like, last night wasn't easy.
20:29But again, I promise you, I'll do my best to get you through the service, to guide you,
20:33to help you as much as I can.
20:34But all I can say is, let's continue to work as a team.
20:39Any differences or indifferences we have with each other, let's just forget them.
20:42Let's do the service.
20:44We can all have a glass of wine, a cup of tea, a beer later, and sort it out then.
20:48Let's just stay focused.
20:50Allow me to guide you by the hand.
20:51Thank you very much.
20:52Thanks.
20:57How are you?
20:58You're welcome.
20:59Good to see you.
20:59Good to see you.
21:03Good to see you.
21:03Are you ready?
21:04I'm ready.
21:05Good.
21:05You can help the girls do a bit like you did last night.
21:07It'd be fantastic.
21:08Of course I'll.
21:13Very, very particular with my food.
21:15And if it's not good, I will send it back.
21:17It's a restaurant after all, you know.
21:21Is that Morris dancing?
21:23Yeah.
21:23It's nice to see you two getting on with each other now.
21:25Yeah, we are.
21:26We're engaged.
21:28See our wedding next week.
21:29Exclusive.
21:30Yes, it is.
21:31You'll be all right, you two.
21:32Yeah.
21:33Of course we will, boss.
21:34Marco Simas.
21:36First order, red team.
21:37Here we go.
21:38On order, red team.
21:39One consomme, one foie gras, one ragu, one scallops.
21:42One scallops straight in.
21:43Samage.
21:43Yes.
21:44Yes, Mark.
21:48And as usual, the restaurant was full of celebrity guests,
21:51many of whom will be familiar to you
21:53from seeing them in the background of shows like this.
22:00Okay, boss.
22:02I've got a John, a particular guy, John McCrurick.
22:05Yeah.
22:05What's that, yeah?
22:06He brought his own hamper with him
22:07in case he didn't get fed.
22:09Anyway, he wants the consomme with no encroot on it,
22:10no pastry case.
22:13Can't do it.
22:15He can remove it if he wants it.
22:17Yeah.
22:17Tell him to have his hamper.
22:23You can't do it without the pastry case, but you can either do it yourself,
22:27because obviously it's just on the top.
22:28Yes.
22:29All right, I'll do that.
22:29Is that okay?
22:30Thanks very much.
22:31No problem at all.
22:34Also in the restaurant, a table of hungry celebrity chefs.
22:38Marco, Samaj, red team, celebrity chef.
22:42What a bunch of ****.
22:43Yeah.
22:46Samaj, red team, three pigeon, two turbo, one soul.
22:52It's quite nice to have a night off work, actually, and enjoy it with good company.
22:56I'll be quite critical, because I know Marco.
23:01This is people that have never cooked.
23:03The menu is quite, it's quite complicated.
23:05It could be quite complicated for them.
23:07Go.
23:08Right, let them eat that.
23:10You want to know what celebrity chef is?
23:12Get your **** gums round.
23:13Right.
23:14Delicious.
23:16Really nice.
23:17Couldn't follow it at all.
23:18It's great.
23:18Really, really enjoyed it.
23:19First mouth.
23:20Oh, mashed potato.
23:22Very sexy.
23:24Very sexy mashed potato.
23:26Annika Rice is a sheer genius.
23:30I believe she's cut this fish.
23:31The combination between the turbo, the orange, is amazing.
23:36Two turbo, one veal, three soul, please.
23:38Two turbo, one veal, one soul.
23:39Yes, Marco.
23:40Make some space.
23:41Make some space.
23:42Make some space.
23:43Come on.
23:44The blue boys have been hit hard tonight.
23:47Oh.
23:49Can I have a DNA on this, please?
23:52Just seen her hair, and I don't think it's mine.
23:55No, I'm not sending it back.
23:57I'm just sorry.
23:58Disgusting.
23:59No, don't.
23:59No, it's gorgeous.
24:00It's lovely.
24:01Fine.
24:01It came with extra hairs.
24:03And the consulants.
24:04I've got to take the pastry off, haven't I?
24:06No, no.
24:07Take it on, I agree.
24:07No, no.
24:09No, I got rid of the pastry.
24:10It's only half full.
24:12Look at this.
24:13Never mind.
24:14It's only half full.
24:16Very greasy.
24:17This is very greasy.
24:18Look at this here.
24:19Look how greasy, don't it?
24:21It really is greasy.
24:23But that's solid grease.
24:24Look at that.
24:24That's because the fuggler and it's truffle oil.
24:26Oh, truffle oil.
24:27God, I've done that truffle oil.
24:29Anyway, I've tried.
24:30Fucking apple.
24:33Thank you for that.
24:34It looks greasy, but I explained to him about the truffle oil and the fuggler.
24:37Look, don't treat his f***ing, Nick, OK?
24:40I know John McRick.
24:42He's awkward.
24:44Everything he does is for effect.
24:47He's going home, Kevin.
24:49Nicholas, take everything off his table.
24:51Let's go.
24:54I'm sorry, John.
24:55He's not serving you any more food this evening.
24:57Oh, God.
24:57Sorry.
24:58So we've got to go?
24:59Sorry.
25:00That's all right.
25:01Enjoy your lobster?
25:02Mr. White.
25:02Yeah, we'll take our lobster home.
25:03No wonder we brought this.
25:07John has no taste.
25:08Let's not forget that.
25:11You just have to look at the way he dresses.
25:18Well, an unfortunate night for Mrs. McRerrick.
25:21Not only were they both thrown out of the restaurant,
25:22but John suggested they go home and have an early night.
25:25Our thoughts go with her.
25:27So let's have a look at the celebrity flotsam and jetsam
25:29that's washed up in the restaurant tonight.
25:32We can see that's Tony Blackburn, of course,
25:35spent two weeks in the jungle,
25:36eating cockroaches, bugs and testicles.
25:39So he should enjoy the filling in the pig's trotters tonight.
25:42Yep, he's agreeing.
25:45That's Vernon Kay, of course, married to Tess Daly,
25:49the thinking man's posh and begs.
25:51Like Richard and Judy, but attractive.
25:54Six foot seven, in fact.
25:57Even taller when he stands up, apparently.
25:59Now, Brian's souffle is proving a real hit here in Hell's Kitchen.
26:04Light, soft and fluffy.
26:05It's the perfect dessert for our drunken diners to pass out on.
26:10Service, please.
26:11Service, souffle.
26:12Why has it just gone mad with desserts?
26:15Tonight's service was smooth,
26:16but for me, it was really, really, really busy.
26:19Go.
26:22I'm like a cat.
26:23Wow.
26:24Danka.
26:25What the f***?
26:26Souffle's here?
26:26I was on my own for the first night ever.
26:29It's taken me eight, nine services to get here.
26:32What are you doing?
26:35I'm waiting for that last souffle.
26:36Jesus, Roger.
26:38Got the chocolate ready?
26:39Do I look like I've got 55 hands?
26:42Is this chocolate going with this one?
26:43Yes!
26:44And the souffle, where's the sauce?
26:45No, that's a different souffle.
26:46Where's the sauce?
26:46It's all gone out of the other tray.
26:48Go for the rest of it.
26:50Roger.
26:52Go away.
26:52Brian did all the pastries on his own
26:55because I think Roger was, like, over with Abby.
26:58Roger, please help me.
27:00The thing about Abby is that when she wants Roger,
27:02Jesus, you'll hear her.
27:03Oh, my God.
27:04I don't know what's happening.
27:06Roger.
27:10Where's the souffle?
27:12Where's the sauce?
27:13It's gone.
27:14It's for the souffle.
27:15Um, no.
27:16Come on, come on.
27:17You're just sending the whole lot.
27:19I know you're giddy.
27:20It's fine, but you're just...
27:21I couldn't do it without him.
27:23He's fantastic and he always helps me
27:26and I only have to shout his name
27:27and he's there, help him.
27:28Come here, come here, come here.
27:31Let's go slowly, slowly, slowly.
27:33I'm just going to do this one and that one.
27:36You can do that one.
27:39Gentle.
27:40Yeah?
27:41Yeah.
27:41I need to calm down a bit more in service
27:43and not get so flustered
27:44because it just messes everything up
27:46when you're in a panic.
27:48Right.
27:49Two plays in there,
27:50so I need the raspberries, yeah?
27:52Going with a tart to tan, yeah?
27:54With a tart, yeah.
27:54It's nearly ready,
27:55so we'll do that first, okay?
27:56Yeah.
27:57Can I get service here, please?
27:59Okay, it's table 18.
28:00I'm still waiting on the apple dish.
28:02Just wait there one second.
28:03I was getting, um, table numbers
28:06that four people,
28:07but they were ordering six desserts.
28:09So a lot of my fours were sixes.
28:12Maybe they knew I was cooking.
28:14What is this?
28:16That's my f***ing souffle, Roger.
28:17It looks like f***ing bubble bath time.
28:19What was it called, that sailor?
28:21Well done, girls.
28:21Mateo.
28:24I'm about to blow up in f***ing flings.
28:26Can I get one more plate off you?
28:28Yes, you can, you greedy plate f***er.
28:31Adele, can you get me a black train
28:32with a chocolate tart on it?
28:33Of course I can.
28:35Brian Big Fetter.
28:38I was my own boss.
28:42I was in my element.
28:44Excuse me, can I get a side plate, please?
28:46For the souffle.
28:47Abigail.
28:47I've got none left.
28:48I felt confident.
28:49I felt strong.
28:50You've got the sauce.
28:51Everything you've got?
28:51You say if you've got the sauce one more time, Roger.
28:53You've got the sauce.
28:54Trust me, I've got everything.
28:55I'm good to go.
28:56It's my last service.
28:56Is that the last one?
28:57Yeah, I think so.
28:58It's got to be.
28:59Servicer, please.
29:00Table 20.
29:00Can you find out if I've got any covers left?
29:02Dessert, red.
29:03And I was a bit like,
29:04I don't want to go.
29:06I want to be pastry chef.
29:09You did it.
29:10Nearly on your own.
29:13Nearly, absolutely on your own.
29:14Thank you, Chris.
29:14But you're one souffle too late.
29:16But thanks anyway.
29:17Didn't you?
29:18What?
29:18I did on my own, yeah.
29:19Was that a buzz?
29:20It was a buzz.
29:21Because I literally,
29:21it was all sixes and fours.
29:23I didn't know twos.
29:23I know.
29:23Big tables.
29:24In ones.
29:25I did 18 dishes.
29:27I did 18 dishes.
29:29Roger, you can actually not come in tomorrow.
29:30I'm good.
29:35Now, there's one problem about living around the clock in a cramped kitchen with nine other
29:40people, various chefs and suit chefs, a TV crew and hundreds of diners.
29:45It's only a matter of time before loneliness sets in.
29:51The most difficult thing for me is missing home.
29:54You're constantly reminded that everything that you have got, you're deprived of, so
30:00it makes you want them more.
30:01I'm missing home at the minute.
30:04I'm tired and I think when you're tired away from home and work long hours, it's like a
30:10recipe for disaster really.
30:12I'm really missing my family and I'm really missing kind of speaking to my friends and
30:17I speak to my mum so many times a day, every day, so that's really weird.
30:22I actually feel homesick, which is ridiculous.
30:25Probably a little bit sad, it's weird.
30:29I've been away so much in my career, but I always, always, always talk to my family.
30:34In here, we're sort of incarcerated.
30:39Your friends and family are out there tonight.
30:41So it's down to you to make sure that they have a good evening and that they're fed.
30:46We always go, have I got anyone in?
30:49And for like seven nights, we're like, no doubt.
30:53I was thinking, where are my family?
30:55Come on, come and support me.
30:57But they arrived on Saturday.
31:00But it's just so nice to kind of see a friendly face, you know, and it kind of makes you
31:04more
31:04determined.
31:07I haven't had any friends visit.
31:10A couple of people that I've worked with over the years that I've sort of wave at.
31:14But I'm pretty much a loner.
31:16Well, my boys will be coming in tonight.
31:19You must be so excited.
31:20Can I just say I probably won't be able to do a thing tonight.
31:22I'm just going to be standing around and going.
31:31I was actually quite nervous about how I'd feel when I saw them.
31:34I thought I'd just burst into tears and lose it.
31:36Oh, God.
31:37Hi, Lily, darling.
31:39Hi.
31:39Hi.
31:40Hi.
31:40Hi.
31:40Hi.
31:41It's a triumph.
31:42But it was just so blissful seeing them.
31:44So wonderful to see you.
31:46I miss you so much.
31:48Oh, I miss you.
31:51I loved seeing Peter.
31:52It was amazing.
31:54Because we spend every day together.
31:56So it's been quite hard to be away from him.
31:59Kiss, kiss.
32:06for me to be away from him this long is so hard and it's it's killing me
32:16i've been missing peter crouch badly sure i'm not the only person to use the words peter crouch
32:21and missing badly in the same sentence well as it's a particularly busy and fraught part of the
32:25evening let's have a look at the kitchen now we can see at the blue kitchen you can tell that
32:31by
32:31the blue tiles that's abby going to roger the pastry chef as it were and in the red kitchen
32:43well that's obviously brian and that's obviously adele a bit of a rush on desserts at the moment
32:50but then christopher begins is in the restaurant i guess that's to be expected uh well don't forget
32:57over the coming days we'll be whittling our chefs down to the final two and then in a week's time
33:02because there can be only one winner choosing only one winner and now back to last night when we saw
33:08kelly lebrock leave the restaurant for the last time kelly if you remember was utterly speechless
33:12for each of the seven days she was here but we'll always remember her last words or at least we
33:17would
33:17if she'd said any the worst person who is safe is adele
33:26i am absolutely over the moon to still be here i just i can't believe it i'm just i'm actually
33:34quite shocked because i thought i might be going but honestly i'm just beaming like a cheshire cat
33:54that moment where we were all lined up you know i just felt so awful because everyone's going yeah
33:59god yeah i'm in i would have been quite happy to have been voted out so when my name was
34:03called out
34:04to stay i don't want to look ungrateful that my face must have just fallen and i just went i
34:09was
34:09so shocked that i i'm i'm quite embarrassed of how it must look
34:21when it came to the sacking confusion reigned
34:24the person to be sacked is kelly
34:30jim's gone jim's gone
34:37bye guys bye bye
34:40bye kelly
34:58i thought it was me going
35:11kind of surprised i mean jim and kelly i thought it'd be jim and because the way jim treated me
35:17and i kind of thought i kind of maybe wanted or thought he'd go and slightly bewildered he didn't
35:31with brian surprised at the public vote would he and the other chefs accept the diner's verdict
35:36i received the salmon with the vinaigrette and it was delicious for the first couple of
35:42multiples and then i had an added extra ingredient which was a very long hair
35:56the starter i didn't enjoy too much i must admit but the main meal was gorgeous the veal was
36:00really really good
36:04it's actually it's very disappointing the whole meal because it's quite nice
36:08and i was sort of rather banking on it being a bit of a hour to be honest
36:16thank you for your hard work
36:19and again we got through all of you have done fantastically well and i think
36:23a lot of you have come on leaps and bounds in the last three days and as we've lost people
36:29and now they're seven you know it's getting tougher
36:32having drawn three nights in a row both teams were hoping for a win
36:37it's that time here are some of the comments made by the dines in the red kitchen
36:41the consomme was too watery too much oil and not enough herbs
36:45the mushrooms should be a bit more crispy
36:48member of den sir
36:50main i could tell jim made my dover soul so i loved it
36:54really hang in there jim you're the man
36:58the apple pie was incredible
37:00well done brian
37:02oh well you know
37:04one diner commented that hell's kitchen is heaven's food
37:09oh
37:11like it like it
37:12blue kitchen here are some of your comments
37:43the ragu had an amazing chunks of prawns
37:44oh my god
37:45feels longer doesn't it
37:48once again it's a draw
37:50it tastes low
37:52the average score for both kitchens is 8 out of 10
37:57however the blue kitchen served 42 diners
38:01and the red kitchen served only 34
38:04well done guys
38:05so it's been decided that the winner tonight is the blue team
38:10well done
38:11well done
38:13well done
38:15well done
38:16well done
38:17well done
38:18well done
38:31thank you
38:31and this was him on brown
38:33oh i think adele and the guy said look there's a
38:37the world's moved on since your day if you like and people are not like you anymore
38:43i said but what happens to them ones like me well they just go home and get old it was
38:47a bit of that going on
38:48he was obscenely out of lying and he he turns me into a quivering wreck
38:53i i fully understand if i've said something to offend i have i apologize and i'll take whatever punishment is
39:00coming
39:01i don't want to say he's homophobic i don't want to say because i'm
39:05you don't want to say that about someone
39:08and that's still why am i still in a way being nice
39:12why am i
39:14and it's pretty untenable out there now really i think i'll just drop a knife in my foot today
39:22and soon after that jim davidson was asked to leave hell's kitchen but from us now it's goodnight
39:27it's goodnight