Join the culinary drama in this MasterChef UK episode as six talented cooks face an unprecedented challenge at Oxford University. Tasked with preparing a formal dinner for 165 guests, tensions rise as they navigate the complexities of high-volume, fine dining. From salmon three ways to rabbit risotto and a trio of blackberry desserts, witness the intense kitchen struggles and triumphs. With precision and pressure, they race against time to deliver 500 plates of exquisite food. Discover who stands out and who faces elimination in this epic cooking showdown!
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MasterChef UK is the ultimate culinary battleground, where passionate amateur chefs face intense challenges to prove their gastronomic prowess. From intricate mystery box tasks to high-pressure invention tests, contestants navigate the kitchen under the scrutiny of expert judges. Each episode unfolds with creativity, culinary finesse, and unexpected twists as aspiring chefs strive to impress and advance in the competition. With diverse personalities, mouthwatering dishes, and the pursuit of culinary excellence, MasterChef UK offers a thrilling journey into the world of competitive cooking, captivating audiences with the sizzle and drama of the kitchen.
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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.
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Just six talented cooks are left in the [Music] competition they’ve survived some tough tests to get this far the lb’s not cooked it’s been in there for yeah because you keep opening the oven someone open the door now the battle continues what could go on
Get up here please your section’s going to pop and one of them will be going home we’ve brought in a guest judge to help us [Music] oh Oxford univ University is the world’s most iconic academic Institution for over 800 years it has been home to thousands of great minds including
47 Nobel Prize winners and 26 British prime ministers here people are taught to question and criticize [Music] welcome to New College Oxford this is one of the oldest and most famous colleges in Oxford University you today are catering for a formal dinner a three course formal dinner
For 150 students and 15 senior fellows of the college do wonderful food do us proud this is probably the most extreme setting that we’ve been in and I’m thinking probably the hardest challenge you know 165 people to feed is is massive there can’t be any mistakes today
Every single plate has to go out virtually identical they have to look good they have to take good and they have to be on time because uh otherwise I’d imagine they’ll be held to pay there’s one thing cooking at a very high level and there’s another thing cooking at high volume
And this is the combination of them both and it doesn’t doesn’t get much tougher than that we’ve never asked them to do anything like this they are going to have to really focus really push themselves we are talking about fine dining Precision but in volume oh this
Is tough seriously seriously tough welcome to New College we’re going to pair you off so once two of you will just St a to do main to do dessert it’s quite a complicated meal they’re quite intricate dishes so let’s get [Music] going Tim and Annie are on the starter which is salmon
Three ways a salmon comfy a cured salmon with Chutney and a salmon mousse there’s a lot of different techniques used cuz it is done three ways um and none of the techniques are that easy
First they have to cure the salmon in salt and slow gin a little bit of nerve and worry that we’re not going to get it all done cuz there’s so much to do in the time so we got our work cut
Out they are also starting their comy by slow cooking 15 kg of salmon in olive oil lemon and Dill [Music] we got 20 minutes before these have got in yeah yeah no that’s fine and they said if we take Jackie and James’s man is loin of rabbit and a mushroom and rabbit
Risoto with oine crisps to make risotto for this amount of people they need 140 rabbit legs and 25 kilos of mushrooms oh it’s a mushroom Fest so honest I can’t actually think of what it’s
Like to Plate up 165 plates 165 plates how do if that was like 30 I’ve got to stop thinking about that I get on with prep for now and we’ll cross that bridge when we come to it just start on dry frying these get them trayed
Up under the lights to dry out this is the car before the storm without a doubt Tom and Sara’s pudding is a trio of blackberry parfait apple sbet and a blackberry and apple pie Tom is making the blackb parfait which will need to be mixed
And neatly piped out into individual servings it’s like basically it’s give the messy person the messiest possible job to do um and see how messy he can [Music] be Sara is taking on the 200 blackberry and apple pies trying to lay the pastry
On the cases a huge amount of work there’s millions of them Absolute millions they have 7 hours to prepare the dinner it might sound like a huge amount of time but that is physically exhausting and also you got to remember about the numbers they have
To prepare those 7 hours will fly [Music] by an time conf 2 hours are gone and Annie and Tim’s comfy salmon is cooked they now have to flake it into 165 rings I love being up to my elbows in
Salmon a great way to spend the day do you know how long the whole thing is going to take you seriously or have you just got your head down and hope you for the best um we have got a timing plan
With deadlines um for us to meet at each stage and so far we are meeting those deadlines but getting this done in time is going to be a real push we are on track what could go [Laughter]
Wrong jack Jackie and James also need to think strategically they will have to strip all the meat off the rabbit legs as well as make the risoto base how many legs are we actually doing 140
Of them there’s 140 RS then we got a shred yeah if we said 1 and 1/2 minutes per leg that’s 2 and 1/2 hours we can’t take one and A2 minutes we have to do it in a minute 14 40 minutes
That will be that’s going to be 2 hours and 20 minutes still well we can’t do the legs until they’re done I just saying well I’m sort of getting like I kind of knew where I was and now I don’t have a clue it’s fine no we’re cool
We’re doing absolutely fine don’t worry about it oh we got so much work to do um right Sara is halfway through through her pies it’s a bit of a repetitive thing you need to kind of get in into a Zone it’s not Chop Chop Chuck in the pan it’s neat very
Neat where’s Tom Tom in the Tom’s in the freezer he’s in the freezer [Music] literally M are you stuck in there no no I’m good I’m good how long are you going to stay in the
Freezer because it’s it’s a freezer yeah I’m all right I’m okay I just need to get these done and then I’m going to be uh don’t be a look don’t be a hero and then end up messing it up are you
Really are right yeah I’m good I’m good I just need to finish this try and then I’m ready to go all right I feel really bad looking you back in the freezer just do me a favor just don’t actually shut it cuz the Blaster comes on just pull it to too thank
You it’s late [Music] afternoon and the students are finishing up their tutorials it’s as if he’s saying the cliches are blinding him to the emotional truth of the situation so we could do the same as holf and miss the point we could
These sharp critical skills will soon be used to size up the contestant’s [Music] food fine dining has been at the heart of Oxford for over 700 years at new College formal Hall a three course dinner with table service is served 6 days a week we want our guests to be impressed
Um we don’t just want to feed them we want to um for them to have a really uh good dining experience when you come in you certainly expect good food because it’s very embarrassing if you bring a guest in and there’s a disaster there are all sorts of kind of hilarious events you
Can remember like the Creme Brule that didn’t crack and the peas like bullets so I think if the meal’s a disaster there’ll be kind of some verbal recognition of that um it’ll go down in history we’ve never been late not since I’ve been here and certainly probably not in the
700 years that this place has been in operation so there’s a huge tradition there to make sure that this [Music] continues back in the kitchen the rabbit legs for the risoto are cooked how many
Legs you got 140 140 got to strip all the meat off them yeah yeah I’m slightly worried about the timings on that actually takes her Chef 20 minutes I’m thinking it’s going to take us quite a lot
[Music] longer how does one guy do this in 20 minutes I cannot see how someone can do this in that time they’re having a babble is they what’s that then they’re having a laugh taking a Mickey
It won’t be funny if the food’s late though will it I can’t see Greg and John laughing no I know how long youve been doing this for 10 minutes I think 10 minutes you’re about a quarter of the way through so that makes 40 minutes at least another half an hour then
We need to speed up you need to really speed up you got risotto to do you got sha to do you got to finish off your loins finish these off got to go through those tray make sure there’s no
Gristle no bone I know I need to get it don’t get panicky just get faster the reality is starting to hit home for our six right now because it’s an hour and a half before the
Food has to be upstairs in the serving kitchen and then really 2 hours before the food hits the table we are approaching the end of the salmon mousse roll rolling with prep almost over Tim
And Annie now face the daunting task of making each plate look like it has come out of a top restaurant guys do one plate finish so you know in your mind what you’re doing then turn it into
A conveyor Bel star production right okay okay okay we can get that dressing you’ve got three plates a minute to do plating up will take them almost an hour the salmon mousse roll goes on top of Water Crest and chive mayonnaise and is garnished with four Pink Pepper corns the Oxford
Chutney will be topped just before service with cured salmon in pastry and the comy is topped with peases and a Dillan Caper dressing you got 165 of those to do again we better get with it my concern is that they understand that as the time goes on that they realize how long
It’s going to take them to play 165 plates of anything because it’s not a 2-minute job but with 30 dishes plated Annie and Tim make a discovery there was a tiny Shard of glass in the [Music] peppercorns there any peppercorns already yes all of these
Have got peppercorns on them I’ve been using my fingers so I think I would have noticed I W I won’t use them start again start again I’ll get these plates washed can we just pick off the pepper corns not if it’s been near there no I can’t can’t risk
It some of the Chutney has to be thrown away so they will have to make sure there’s enough to go [Music] around guys you’ve got about 30 minutes before you should have finished this job if you need help you need to call because you’re the first one that kicks off and if you’re
Late everyone else will be late okay right 30 minutes 60 plates to do you can do it I love your confidence dinner hasn’t been late for 700 years and that’s not going to change [Music] tonight there’s an hour until the main but Jackie and James have
Yet to start their risoto need a bit of Chaz and dve going on rabit rabit rabit rabit Tom and SAR are plating their pares ready for service it’s now 5 to 6 can you get these done by quarter pass Six no I
Don’t think we can we’re not even 3/4 way around this one yet and we’ve got to fill up a whole another one said no I didn’t think we can okay okay okay okay you’re doing all right you’re ahead of time W people need help we may want to
Pull one of you off okay pair of willing hands brilliant thank you so much Sarah can you just pipe that much mayonnaise on a plate and then put some Water Crest on it With Sara helping Tim can now sear the 165 portions of pastry coated cured salmon to finish the dish just leave them a minute okay you got to be quick but patient so that’s the last of them yes it is and that’s the last of the chaty yes that’s
The last of that I think we’re going to be very tight on the [Music] chaty everything’s fine we’re not going to ruin tradition [Music] tonight the starters are now on the trolley waiting to go up but the hot salmon that Tim’s doing doing has got to be
Plated plate by plate once they get up there so there is still a ton of work to [Music] do it’s 7:00 all the food is now rushed upstairs to the service kitchen next to the dining hall guys you probably got about 1 minute before they sit down you
Will hear silence because they’ll say grace then we hit it running okay The college fellows and tutors arrive as soon as they are all seated at the high table service must begin these academics are World experts in a diverse range of subjects including the staging of opera during the 17th to 19th century Russian
Culture of the late Imperial and Soviet periods and the study of mitochondria in Plants Benedictus Ben Decap Tim and Annie now have to get 165 perfect starters out in just 15 minutes come guys is doing well guys move it now for me please sorry Jessy missing on that one that first
One so what about the chne guys yeah unfortunately we’re having s some m without chy last last PL nice we did it 165 plates 15 minutes and they all look pretty good I think they did from the ones with no
CH Tim and Annie have served salmon comy with a dill and olive oil dressing cured salmon in a thin pastry with Chutney and a salmon mousse served on mixed leaves with Pink Pepper corns really really nice yes I’m I’m I’m a sucker for salmon anyway but I thought it was a really
Nice dish the salmon roll is really good and the Chutney around the one in the middle of his cre I thought the tree of was delicious the um comy salmon was really complimented by the Capers and it was presented really nicely it was really elegant and it was
Delicious my favorite one was probably the loin parcel but um I think it was ruined slightly by the fact that it didn’t come with any Chutney which was a bit sad but um it was quite nice it was quite tasty
So after helping serve the starters James and Jackie only have minutes until their service man I’m going to be out to row for this college after this you know there is also help on standby for them there’s the thing of too many Cs and it’s
Kind of if everybody’s going at it and nobody knows exactly you know me and James have been studying this recipe all afternoon thanks very much was going to do anything was just asking how much there was that was all Jackie just in a flat running around like a headless
Chicken and James just stayed over those pots stirring like a thing possessed I don’t know if they even know where they are right now these guys haven’t been briefed on the dish and I’m not prepared to leave them to do it on their own well I mean I was I was thinking of
Actually leaving you back with your own dish and letting the guys go back to their dessert yeah no I’d be happy to do that right go go back on your desserts go go go go go I know
They’re calling me bossy boo but it is you know there’s a reason that the head Chef’s in charge and there’s a reason that one person would normally manage that and I know they’re just trying to help but in terms of like managing the flavor we’ve got to make sure that we get it
[Music] right is this go that way go that way we go let’s go nothing has been plated up in advance so James and Jackie have to start from scratch nice and neat guys I will all the same I will reject them if they’re not okay yes
Yeah top table in let’s go the rabbit leg and mushroom risoto has to go onto the plate first it’s then topped with chard rabbit loin and the oine crisps stay finally The Cider source is [Music] added nearly nearly near it the other way [Music] around Jackie You’ done
10 so far you got 150 to go I can’t put things on the plate if I can’t see it Chef please chef that’s right Jam sorry I see white and I stick witho on it yeah yeah guys you’re
Going to have to speed it up this is slow slow slow come [Music] on so cheing the right guys your friends are in trouble and Chef would like you to give him a hand okay but like now though yes thank [Music] you Sarah can you get to the right hand side
Of James same size that he’s got Char loin chips watch portion sides look at Mine keep on going guys doing real well okay go there’s a light at the end of the tunnel come on final push [Music] guys stop stop stop we’ve done it we’ve hit it right load your trolley you’ve got no time to rest get your trollies down as quick As I think it’s very very difficult to do rabbit without it being dry and I think this actually has succeeded rather well I thought it was marvelous I mean The Cider was a bit more passive than I
Would have liked but it was very good very good I don’t usually eat rabbit but um this was this is really delicious actually it’s really good I’m enjoying it uh the presentation could have been a bit better but I thought the vegetable crisps on the top were a nice touch the rabbit
However was very dry overcooked I think and also the green have been quite violated on my plate I Think okay you go from the back I’ll take it from the front so it’s all hands on deck for the final course now they have to get their plates hot pies and cold sbet upstairs you
Yeah yeah yeah whoa whoa whoa whoa whoa whoa whoa whoa whoa whoa whoa go you can come to work with me the parfait and [ __ ] have been plated in advance but the rest has to be added at the pass that looks good I’m loving this [Music] go
Where’s your mint leaf this is what I got given okay there’s no mint there’s no mint Le on these get up here please and swap over with Tim your section’s going to pop it’s your section you run the section do you want me to do this everyone’s doing too many things at
Once one person does one thing pass me the try twis one thing at a time okay good L that’s it come on guys out the back let’s move a little bit [Music] more last push come on let’s go come on Tim five more to come yeah no [Music] problem [Music]
A well done darling that’s really good what on yeah thank you Tom and Sara have made an Autumn plate blackberry and apple pie on cremon glaze apple sbet on a brandy snap and blackberry parfait on a berry [ __ ] know I’m I’m I’m enjoying that a lot I think it’s it’s it’s
A nice seasonal theme here very nice very nice the blackbery pae taste of nothing I I disagree Carol I think you’re being a little bit harsh yes there a little sort of crust underneath the um sorbet I’m sure it’s insignificant but I’m sort of a cheap date so um that made me happy
I mean it’s is kind of crusty awesomeness on the outside and then it’s sort of moist Berry explosion on the inside it’s just people from Down Under we don’t we don’t experience this level of Tidy goodness it’s so good so good absolutely fantastic well done to the guys well done benedicto Benedict Carter okay guys thank you very much indeed we’ve done it you’ve done 165 brilliant thank you very much indeed and we can do it all again tomorrow night good luck I think it went very well today very well very pleased obviously little speed needed
For service but we’ve delivered 165 plates all looking the same be quite nice to have them as a team that was a seriously long day for our six they must be completely [Music] [Applause] exhausted a huge challenge we put in front of them and they have
Done it nearly 500 plates of food they did tonight I mean that is quite [Music] incredible it’s a form of masochism now I kind of the the harder and harder it gets and the more they push you
The more I seem to enjoy it it’s hard work but it’s very fulfilling even though it was unbelievably hard work we were always either on track or very nearly on track and I loved
It my back is on fire my feet are killing me and my head is pounding but I got a massive smile on my face so yeah fantastic we’ve got six extraordinary Cooks who can cope with everything we throw at them and we are going to have to knock one of these [Music]
[Music] out [Music] The last few tests have been about pushing yourself about finding real finesse we’re going to ask you to push that one stage further and to do that we are going back to the invention test we have for you an extraordinary set of ingredients and from those ingredients we want
You to cook two dishes one Savory one sweet and at the end of today’s test one of you will be leaving us okay come up and collect your [Applause] ingredients um muddled at the moment I think I need to settle down and just have a little think rather than blindly picking up ingredients I think I’ve got what I need to make two good dishes here just going to make it look nice tastes good well it’s the pudding really that
Upset me I don’t know what to do okay guys we’re going to stop you now [Music] two dishes one sweet one Savory absolutely beautiful one and a half hours Let’s [Music] cook 26-year-old Tim has been labeled the Mad professor liquid nitrogen and space dust we could probably get into all bit here couldn’t
We hopefully yeah that’s the idea but his food has touches of Genius I think the sberry is Sublime it develops on the palette it’s not just one hit of [Music] flavor Tim what are your two dishes today I’m going to do a vanilla Lobster pearl barley risotto
For my Savory course and a lovely goat cheesecake with stewed figs and almond brittle goat cheese in your pudding and vanilla in your man so your main is almost a sweet and your sweet’s almost a Savory almost although there’ll be a vanilla running through both courses to sort of tie all
Together what significance has the competition now taken on for you all other aspects of my life have taken a back seat it’s been uh damaging to work and my social life uh in my home life do you know what we call that in the industry uh being a chef absolutely right that’s it
[Music] yeah you’ve had 15 minutes intensive care Sister Sara has shown real flare with her own Italian style that Sara is a thing of beauty absolutely bang on but some dishes have missed the mark some of your squid is overcooked some of your squid is not cooked enough technically I think it’s
Not quite [Music] right Sara what are your dishes today I’m making a lobster medallions and clam stack my dessert will be a tarlet with frangipan pistachio and a Calvados and figs what does food mean to an Italian lady go it’s no I can’t say it on television so
What be like it means um it’s better than sex right that better be one h of a lobster oh God indeed you’ve had half an hour you’ve got one hour left vegetarian Jackie has struggled to keep her cool in the kitchen there’s
Absolutely no way I’m getting this food ready in half an hour godamn come get hot but her love of Asian street food has inspired some standout dishes the joy to see you present food like that Jackie get in there Jackie I mean that is that’s
[Music] nice Jackie what are your two dishes to I’m making um an Obin pesano with a um Walnut pesto and a chocolate mousse in a hazelnut pastry case with something to do with mint and gold leaf
I don’t know I’ve only ever stuck it on a butter I’ve never actually tried to eat it [Music] before Annie’s Talent has revealed itself in some exceptional modern British Creations I think it’s really elegant I think it looks really sophisticated but there
Have been some mistakes it’s just very very processed so you don’t even get chunks of corn in terms of texture the mushroom was burn if I give that to my customers they shoot me no more mistake any sorry Chef it’s a bit sloppy is it a
Bit Annie what are your two dishes today um I’m cooking this beautiful piece of lamb with a fondant potato and a Jerusalem AR CH puree I’m then cooking a caramel parfait which is in the freezer so fingers crossed do these two dishes demonstrate enough that you deserve to stay in
This competition absolutely I think there’s an art to cooking simple food beautifully there’s nothing to hide behind you have to do it absolutely perfectly [Music] 1 hour gone Tom’s cooking often shows the flare of a professional as
Far as I’m concerned it is the work of a of a Craftsman that is great cooking Tom today I think fed most of the crew in the cast good job but he has some some chaotic working methods there’s something exploded in here the mess
Yeah Tom as always a huge array of ingredients scattered across your bench yeah it looks completely disorganized but your two dishes today are I am doing fillet of lamb with lamb sweet breads and white onion pure and some roasted baby vegetables and dessert is um
It’s like like a chocolate and pistachio mousse time nobody safe today mhm good [Music] luck 24-year-old Carpenter James has had some standout dishes I think the star of the show for me is the cake it’s Rich it’s light it’s fluffy but he doesn’t
Always get its spot on I made there my rice over did I’m just a bit [Music] gutted James what are you what are your two dises today I’m doing a um a slight Twist on a classic muscle Mariner in the fact that I’m using clams um I’m serving that with a lobster
Tail done with a little bit of chili a little bit of garlic for pudding I’m doing uh cherry and amarto franie pan tart with chanelli cream and butterscotch sauce I love that all right this is basically food from my heart just done a massively amount better all [Music]
Right last 10 minutes please last 10 [Music] get it on the plates 2 [Music] minutes [Music] 0:40:56.320,1193:02:47.295 [Music] that’s it time’s up stop step away stop we are going to taste your food now but we’ve brought in a guest judge to help us oh oh no it’s don’t please don’t let it be Michelle Rue Michelle Rue Jor
[Music] oh [Music] of all the days I appreciate you’re all amateurs but my standards are very high but one thing I pride myself in is finding potential James bring your food up [Music] please James’s main dish is a clam Mariner with chili Lobster his pudding is
A cherry and frangipan tart with butterscotch sauce and chantilli cream a bit too sharp on the wine I do like a drop of wine I’d rather drink a glass of wine and find it in there but but the ingredients in there are
Well cooked they’re well seasoned and it’s a very inviting bowl of food when the lobster and the chili and the little clams finally come through it’s a delight that’s like a cuddle from Neptune that is that is a nice big kiss of the sea uh let’s try your
Dessert I I like the way you’ve executed it I like the the pastry around the outside your frangie pan is a bit dense that’s that’s a sort of a bit of mistake but James it’s good thank you are you are you committed to this competition James um extremely committed to this
Competition that’s serious commitment because that’s a lot of pain to go through [Music] yes [Music] Jackie’s first course is a Parmesan and oine stack with Walnut pesto followed by a chocolate mousse in hazelnut pastry with a white chocolate
Sauce the richness of your pesto is great lots and lots of garlic and the flavor of walnuts coming through the background the Sweet Tomatoes the sort of spiciness coming from your peppers but the O jein I think just need to be a lot softer
Okay let’s move to your dessert Jackie I like the presentation and wrapping a mint leaf in edible gold I think is a great touch however that’s where it stops the execution there is a problem you see that pastry that thick tast th I mean it it’s not right yeah
Lovely smooth chocolate and then you get toasty nut flavor at the end I like it [Music] thanks the first thing I wanted to say when I went off is I don’t do desserts I don’t make desserts I
Don’t know how to cut pastry oh my god the guy is like the king of past history you know it’s like oh Tim has made a pearl barley risoto with lobster vanilla and sire his pudding is a goat’s cheese and vanilla cheesecake with almond brittle and [Music]
Figs you put it in your mouth and you immediately get a huge burst of vanilla maybe tone it down just a tiny bit sure yeah but I’ll give you one thing Tim it’s Brave and it
Works there was a huge amount of vanilla in that very very nutty pearl barley and then the power of the lobster takes over from the vanilla so you get that lovely richness I actually quite like it thank you uh the Mad Professor yeah you’ve done it again mate I really like it
Thank you I really like it let’s move on to your Suite okay uh your cake has obviously started to break down I hope it still tastes good well it’s going to have to taste good looking like that yeah I actually like your goats cheese mousse there and I think it’s really
Delicious well done um it’s a shame it’s collapsed but great idea though the cheesecake fell apart and I kind of tried to reform it into a kind of dome but it didn’t really work but it tasted good Sara’s first course is a lobster stack with herbs potatoes clams and lobster Beast her dessert
Is a franie fig and pistachio tart with a Calvados [Music] Sabayon I think it looks great I honestly do it’s very well seasoned the lobster beautifully cooked it’s tender everything in there for me Works I’d happily eat it thank
You I love it I really do I like the idea of that very very salty sharp sweet Lobster the richness of the clams and the cream really good thank you your dessert sweet pistachio and sticky sweet fig they are predominant flavors but as
A dessert it’s too dry I’d eat it with a pot of tea Tom’s main is lamb fillet with sweet breads onion puree and glazed vegetables his pudding is a chocolate honeycomb and pistachio mousse with vanilla cream there are some issues with this uh the sweet breads are too chewy okay they
Should be soft and there is some burnt around the outside of them and there’s also a bit of burnt pepper on the edge of your lamb but I love the sweetness of the Lamb with the almost sweetness of that onion sauce you’ve done I think that’s
Great the lamb is pink how I like it the sweet bread I’m not even going to taste cuz it looks like a lump of coal if it’s not right don’t put it on the plate yeah mhm should we move on to dessert yeah chocolate pistachio nuts vanilla cream um
Honeycomb the flavors are great but it’s just far far too [Music] dense that wasn’t that wasn’t great Annie has cooked lamb fill it with Jerusalem Arch choke puree glazed vegetables and fondant potato her dessert is a caramel paet and chocolate
Ganache Annie uh for me the Lamb’s overcooked uh the sauce you can see it’s wishy-washy the Jerusalem aroke puree I think goes well with the lamb but it is overpowering let’s move to your dessert I’m sad that the parfait hasn’t held up it it it was always going to be very very
Risky flavor-wise great but textures we’ve got an issue because we’ve got a milkshake on one side and a very very firm ganache on the other texture wise it it’s it’s wrong I’m very disappointed that today when it matters so much I just didn’t come up to scratch thank you off you
Go every time I went back to the free is that the door is open and my car I don’t understand oh my goodness if was that last half hour bottom of the class today I’ve been impressed I mean some of the food here I could see a lot of
Potential good luck with the judging thanks not easy as you well know I’ll tell you I’ll tell you now who I think came out of this as absolute Heroes Tim today was absolutely brilliant inventive that’s one thing inventive and delicious that’s something
Very special the idea of lobster pearl barley and vanilla and that thread running right through into the dessert again with the vanilla the goats cheese for me Tim absolutely Sara Sara today managed to take the food of Italy that’s in her heart and she made it Posh it just had real care
And attention and she was confident about it which was great and the other one is James the way he C The Lobster in its little parel with the chili dessert was good really good so there’s my three totally agree you know what’s interesting isn’t it Jackie sits there somewhere in the middle didn’t
Make too many mistakes didn’t really really wow but at actually cooked really tasty food I’m I’m scared of the of the way this is going because two absolutely fantastic Cooks Annie and Tom have just Fallen flat on their face today actually Annie really really tripped up that lamb dish overpow
With drada chokes sauce really thin overcooked lamb her dessert she was trying to get ice cream to freeze in an hour in 20 minutes it was never ever ever going to happen I’m hugely disappointed with myself and me there’s nobody else I can blame you know I made all the decisions and I
Was the one out there cooking so it’s all down to me um but you know that’s the way it goes sometimes Tom what what happened to Tom today he had Lamb with burnt pepper on the outside
He had burnt sweet breads and the dessert big chunk of chocolate that’s what was big chunk of chocolate going home now will be devastating you know it’ll be it’ll be a real kick in the teeth
For me because you don’t want to go out like that you know that’s not what my food is about so decision time Tom or Annie tell well I would never have believed that I’d be here this afternoon having this conversation would never have believed in a million years
[Music] there were some great dishes today and those dishes were cooked by Tim take a step over there Tim on M you’re safe [Music] James thank [Music] you and Sarah Jackie today there were mistakes in your food things weren’t right but there also was a lot of good Jackie you’re Safe that leaves us now with YouTube Tom and Annie the person leaving us it’s Annie sorry thank you so [Music] much thank you very much it’s been [Music] amazing [Music] this rate’s pretty high really in the scheme of things that I’ve done in
My life I can’t think of anything else really where I’ve achieved quite so much in a short space of time it’s been amazing really amazing experience and I don’t regret it at all but I really regret those plates of food that I put out today and I’m very very sad that it’s over
[Music] hor told you I told I um dodged a rather large bullet today to be honest I need to come back from this and really really turn it on because can’t afford to do things like that up five that’s not [Music] bad [Music] Next time comes the most feared challenge of all restaurant critics they look like Undertakers if I make a mistake now it’s CS as they all fight for a coveted place in the final fall go go go go go I’ll eat that don’t experiment on restaurant
Critics This Is The Stuff Master Chef Champions are made [Music] of [Music]
4 Comments
I'd be like:
"Well, the jumped-up little toffs will have to wait a few extra minutes won't they!"
michel poo jr
This pain is horrible
Tim puts vanilla in everything! 😅