The stars were out last night on Masterchef Ireland. And we’re not talking Nick and Dylan - we’re talking Michelin.'
Last night – and very topical this as the 2011 stars were only recently announced – the final three of Brídín, Mike and Mary were put to work in the kitchens of Ireland’s Michelin-starred restaurants.
Bubbly Brídín was the first into the trenches. Her challenge was in L’Ecrivain: a one star establishment - or two if you include its celebrity owner, Derry Clarke (remember the reality TV show Fáilte Towers?). "You will find stress and pressure," says Derry, welcoming BB into his kitchen. "I have no CV,” says Bubbly. Derry’s smile widens and gets more eviller (!) and then like Paul Daniels in a white chef outfit he produces his dish for the day.
It’s a Hereford beef fillet with tongue and cheek (or was that tongue-in-cheek?) with mushrooms, aioli and lots of other fancy stuff. Derry does the business. Brídín scribbles furiously. "If you can do what I’ve do today, I’ll be happy," says the chef who presumably is talking about his cooking. Get to work BB.
Next up is Meticulous Mike who heads to Malahide and the Michelin-starred bon appétit. Chef Oliver immediately puts Mike at ease. "If it’s going bad for you we’ll just send you home," he says. "Ha ha ha,” laughs Mike. He’s looks scared and why wouldn’t he be? His task is a six course tasting menu. "Ha ha ha," laughs Mike. Actually, he doesn’t. The task doesn’t just sound difficult, it is difficult.
Messy Mary’s Michelin posting is to Chapter One. There’s no need to be nervous Mary," says chef and co-owner Ross Lewis. This only makes MM look even more nervous. Her dish? Pan-fried turbot – or the queen of the sea as Lewis knows it. The kitchen is spic and span. Mary looks uncomfortable: not enough Chef gets down to business. Et voila! There you have it – turbot a la whatever. Over to you Mary.
At bon appétit Mike says he has no nerves. "I have no nerves," says Mike. "We just have to get on with it." So he does. "He’s hungry," says his overseer Oliver. I’m not sure if he meant that literally. But nerveless Mike is soon under the cosh. "Don’t do anything until you know what you’re doing," says Oliver. Ten seconds later? "You don’t know what you’re doing." It’s going to be a long night in Malahide.
At Chapter One Mary is in demand – or at least turbot is. And at L’Ecrivain it’s also hectic for the wannabe MasterChef. "I’m in the middle of a storm," says Brídín. Yeah, a beef fillet storm. But Mary gets stuck in. "Burn yourself yet?" asks the chef. "Yeah, just a little," she says.
Then the judges visit the three restaurants in turn. In Malahide the knives are out. "C’mon Mike, carve faster!" That’s not me, that’s Oliver. At Chapter One Ross Lewis says that if Mary doesn’t bag the top prize, there will always be a job for her in his restaurant – although he doesn’t specify as what. And at L’Ecrivain, Derry Clarke is also waxing lyrical about is charge, Brídín.
But the real test has yet to come. This is in Ireland’s top restaurant, and the country’s only two Michelin-starred eatery: Restaurant Patrick Guilbaud. Or as Nick puts it, 'The Holy Grail of Restaurants'.
"You need to impress us, but more importantly you need to impress the chef," says Nick.
Mike is facing Clogherhead lobster ravioli, it’s cheek of veal with prawn for Brídín and deconstructed chocolate tart for Mary. Mike starts well. Magnifique! Brídín is struggling with presentation. She’s a ciotóg – left-handed. Meanwhile Mike’s good start has flagged: he’s now all over the shop. As for Mary, yep she’s back to her messy best.
With one more show still to come, the chefs from Restaurant Patrick Guilbaud are unequivocal. Brídín is their pick. Mary just gets a rueful shake of the head.
I’m not too sure. I’m still cheering for Mary.
With the final programme on Thursday, all three are in the last chance saloon. The deal is 3 courses in 3 hours. Who will step up to the plate with the best plate?
My heart says Mary, my head says Brídín, and the rest of me says Mike. Stay tuned!
