Get ready for culinary mayhem in Celebrity MasterChef! Watch as celebrities face tough challenges, from mystery box creations to serving real customers. Amidst blunders and successes, find out who impresses the judges and who faces elimination. Dive into the intense kitchen competition filled with surprising twists, unique dishes, and celebrity chef struggles. Can they handle the heat? Discover the cooking journey of Olympic medalist Iwan, soap star Deena, and crime watch presenter Rav. Who will survive the culinary battle and advance to the quarterfinals?
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MasterChef UK Celebrity delivers a sizzling culinary spectacle as renowned celebrities step out of their comfort zones to compete in the high-pressure kitchen. Watch as these famous faces showcase their cooking prowess, face demanding challenges, and vie for the prestigious title of Celebrity MasterChef. With tantalising dishes, surprising twists, and the ever-watchful eyes of seasoned judges, this celebrity edition promises a delectable blend of drama and skill. Join the star-studded cast as they embark on a gastronomic journey, proving that even outside the limelight, their culinary talents shine bright. Who will triumph and claim the coveted culinary crown?
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It’s celebrity Master Chef it is going to be tough I know it’s going to be tough these celebrities are all passionate about food what I lack and talent I make up for and and enthusiasm we’re looking for that exceptional cooking style someone who’s more than just a good home
Cook someone with that extra something special I just hope they’re nice to me [Music] these six celebrities believe they’ve got what it takes to become Master Chef but who will really have the talent to find out they must survive three rigorous tests first they have to invent two dishes from scratch out of a mystery box of ingredients I
Got to say I think it looks better than it tastes then they have to survive the pressure of cooking for paying customers I’ll never ever want to do this again as long as I live and they must wow the
Judges with their best two courses you could serve that up in a restaurant you could sell that dish that’s how good it is but after all of that only two can make it through to the [Music] quarterfinals it’s day one and the first three celebrities now have to prove what they’re made
Of Welcome to celebrity Master Chef this is the first round and actually is probably one of the toughest rounds you’ll encounter we’re not asking you to do M star food what we want to see from you is a glimpse of potential let’s
Cook the celebrities have just 50 minutes to create two exceptional dishes from ingredients which include rice noodles apples bacon blackberries pork fillet cabbage potatoes and Vine tomatoes what they’ve got to do here this morning is just keep their nerve they
Have no idea what ingredients they’re going to get and we want two courses from them if they can just try and relax and cook like they do at home they should be fine easier said than [Music] done you and Thomas is an Olympic medalist he’s most certainly competitive but has he got the
Cookery skill to match his Competitive Edge most people think as a professional athlete my diet must be really really good but to be honest with you it’s not I’m always hungry I love my food I’m always always in the kitchen I just hate clearing up after myself what are
You making for us today you today I’m going to make a carbonara and then some potato daff I want to go along with the uh turkey which I thought was chicken when I first looked at
It but it’s pork pork then yeah turkey chicken pork one of those what do you want to get out of Master Chef y I don’t claim to be the best cook but everything I do I’m compared I so
Without a doubt I want to try and get through today every I’ve called my pork chicken and you know turkey turkey it’s not going down too well but as long as it tastes [Music] right you’ve had 25 minutes 25 minutes
Gone Dena Payne emod actress and her character is somebody who works in a half now the girl can make a cup of tea but can she cook two good courses when I was four I used to copy my
Mother that’s where I learned all my cooking skills if I’ve got any my family and friends enjoy my cooking when I am working from 7:00 in the morning sometimes to 8:00 9 at night I will still try and cook wow Dena you are baking yes brilliant crumble I love crumble oh that’s right
Yeah yeah yeah as long as got custard so why have you decided to come on Master Chef I do like cooking and I used to throw dinner parties before I got into emodel and also I like I like
A bit of a challenge so how far do you think you can you can go I think if I get further than today and I start to see the light at the end of the T tunnel I think the elbows
Will start to come out and it’ll be watch out you got quarter of an hour left that’s it RAV has been in the British Army and he’s been a policeman he’s now a television presenter that
Guy understands pressure and he’s used to being in a tight spot but how much time has RAV had to actually cook RAV how’s the pressure of today horrible already is horrible really really really full on today it’s just the conditions it’s the exam conditions that I feel that I’m under at
The moment and it’s uh it’s bizarrely a lot of pressure actually and how far do you think you can go in this competition I the competition is going to be very very Fierce and uh the two
People behind me are certainly up for this so it’s going to be tough well I will do my best I was scared I want the food to be good but I’m not an expert on what goes
Well with what I might have something in my head that I think would look really nice and it probably in reality [Music] wouldn’t and that could let me down with the judges last 5 minutes you got to think about plating It Up Now 60 seconds 1 minute left that’s it that is
[Music] it for his first dish Olympian Yuan has made rice noodles with a Carbonara sauce rice noodles for a coup hour is just wrong it should be pasta now what will happen with rice noodles they start to disintegrate it needs more pepper it needs more spice to it it’s quite
Gluggy it’s a little bit gloopy a little bit globby but flavors are all right can youan redeem himself with his second dish of pork with roast potatoes and a tomato [Music] sauce the sauce is
Very sharp and lots of vinegar by the taste of it I got to say I think it looks better than it tastes there are issues here because that sauce is far too sharp and your porks overcooked not the greatest first round I’ve ever [Music] seen Emma Dale’s Dina hopes to impress with
Her pork escalopes with potatoes cabbage and bacon carrots and an armanac [Music] sauce the meat is still moist that sauce is lovely love the way you cook the Cabbage little bits of bacon salty bacon running through it I think that is a very very very impressive start to this
Competition I really enjoy that wonderful sauce you know I think the flavor of the pork for me is an absolute stummer okay thank you her second dish is a blackberry and apple crumble with [Music] cream sweetened to absolute perfection absolute perfection I think with the time you had I really
Impressed sour tar Apple sweet black Brees and then the crunch of the crumble on top you know you’re on your way ah feel quite relaxed and quite pleased so I have a little smile what will the judges make of rav’s combination of sauteed potatoes with bacon Vine tomatoes and a carrot and onion
Salad the tomato taste of lovely Sweet Tomato the carrot and onion salad Taste of carrot and onion salad bacon slightly overcooked the potatoes Taste of potatoes um day one the combination of a carrot and onion salad with fried potatoes is is never going to be groundbreaking his second dish is a Blackberry
Cheesecake I don’t mind the flavor of it cuz you got the sweet biscuit you’ve got the sourness of the blackberries I’d eat the whole lot the sharpness and the sweetness of the Blackberry comes through you got a very nice buttery base it’s good that that’s nice to hit I’ve never made one
In my life that’s the first time I’ve ever attempted to make one of those ever interesting very interesting you are finished for now thank you off you go there’s been some good bits there’s been some bad bits and there’s been the odd disaster Yuan
Used noodles and thought he had angel hair pasta he mistook the pork for chicken and turkey the guy’s ambitious he’s driven he wants to learn it’s just whether he’s good enough to keep up with the rest of the competition in the room as a sportsman you know you lose more races
Than you win and not being like cliche but I’m going to come back stronger for the next round for defit I’m already really disappointed so I know for the next round I’m going to give it
Everything I do want to win RAV made a really nice cheesecake and he’s never made a cheesecake before in his life but he had an absolute disaster with his other dish raw Tomatoes bits of overcooked bacon God that was awful I didn’t know what to make didn’t know half the ingredients were
Were and then 5 minutes to go came around like that so I had to make an ad hoc creation but the cheesecake was very very good there is a cook there there is definitely a cook there dena’s
Pork was stunning I just like the brain that looked down and thought Oh black braen apple crumble I mean absolute classic she’s going to take some catching if I got over this hurdle and was a bit further down the line then perhaps yeah the competitive Instinct will kick in but um at
The moment it’s just um taking every step as it comes Dina looks great but RAV or Yan could catch her there’s two big rounds to go the kitchen round will say a lot about the character of these three
Cooks never been in a professional Kitchen in my life that is by far my biggest fear I’m really really nervous about it when I was 16 I was a salad made at Gatwick Airport I’m very aware of the stress strain and language in a kitchen you don’t get medals in
The Heats the purpose of the Heats is to get rid of all the duffers hopefully they won’t get rid of me and I can come back tomorrow I’m still breathing and [Music] improve it’s day two and you and Dina and RAV arrive at the panasian restaurant Gilgamesh
In the heart of London’s Camden Town head chef Ian penelli expects nothing but the best just to let you know what’s going on today it’s a very big restaurant very very uh Fast and Furious service so expect to be working very hard today no mockups today Focus okay
In service Olympic medalist Yuan will be in charge of the spiced Lamb with cream spinach and a Wasabi kabi puree I’m not happy it’s a hot section cuz I’m going to be sweating like a pig but um all I can do is my best this is it emad’s Dina will be preparing
The Thai rare beef salad normally on emale I’m being somebody else and she works in a calf and only PR to cut up tomatoes and things crime watch presenter RAV is responsible for the salad of lobster avocado and salmon on Lotus chips do you know what it’s so hot already and
We haven’t even started trying to remember a million different things I’ve been taught it’s going 100 miles an hour and and we haven’t even had the first order in yet so really really nervous it’s 12:00 and the orders start FL flooding in can I one Tai salad one avocado
Lobster salad one spice slam [Music] yes yesterday didn’t go as well as it could have done for me and I want to improve I want to impress the judges so you know sink or swim now you Chef I need your first Lam yes chef order up Chef what’s wrong with
That PL not hot it’s freezing by the time he gets the customers it’ll be cold yes Che it’s pressure isn’t it it’s not like cooking for your mates so we’re going to be polite and say oh it’s really nice and then they get home and go oh it’s disgusting this is real
Dinner how long for that beef salad please 2 minutes Chef I get my stopwatch out shall I yes I’m a bit worried about the amount I mean if suddenly 60 people want these I mean you know hey come on dinner really nice really nice got a fun print got a what thumb
Print will dena’s second attempt Fair any better no last time last time no thumb prints on the bowl while head chef wipes away the prince crime watch presenter RAV is busy plating his intricate lobster salad he’s got fingers like
Pork sausages it’s very delicate business you know so you know he’s going have to put out the bag I’m not the daintiest of BLS I’m nearly 16 Stone and I’ve got to make this beautiful beautiful dish um so yeah I’m a little bit apprehensive about [Music] that it’s the first dish look
At it Lobster Lotus chip Lobster Lotus Chip he’s forgotten the lobster and must start again do you know what I’ll never ever moan about presenting ever again because it is a complete walking apart compared to this like guys I’m getting green forish it’s quite embarrassing yeah you and
Is the only one keeping up so far thank you Chef don’t thank me mate service is now in full swing we got numerous orders on thinking how you do two or three at the same time I can’t afford to wait
Too long order up sh the lamb dish is proving popular and you got another six on order and youan can’t fall behind this is very different to Athletics that’s my comfort zone I’ve trained all year round there is no training here however there’s your walk this is your dishit better
Be good do it thank you okay lamb now Chef Lamb’s up y your Lamb’s looking lovely mate all right up really nice really nice the lamb I thought was delicious that would definitely be my favorite and a customer actually complimented it I can’t believe it I’m loving it after a rocky start can
RAV deliver a perfect dish it’s good it’s good keep it up right like this you you’re right this is this is completely different to my day job my day job I’m giv some lines and I just say
Them down a camera this I’m giv something that’s completely alien to me meanwhile Dena is about to face her biggest challenge 1 2 3 4 you’ve got seven typ salads on it is daunting because you
Don’t want to let them down when they paid a lot of money for it but I won’t let them down youve got seven all you going have to move it a little bit Yeah Dina please yes the place not going again
Got seven an order but with so many orders on the go her standards start to slip Dana yes chef look at this oh I mean could you eat that no I wouldn’t the customer living outside oh I’m
Sorry [Music] up after two hectic hours service is finally over at the beginning Dina was I think all over the place and she couldn’t seem to grasp the fact that you can’t put your fingers all over the plate there’s just fingerprints everywhere but as a service one on she eventually got better
And better and better my kitchen’s never that stressed now I don’t really like cooking under that pressure R was a bit grubby today you know and I’m looking at lob salad there’s actually no
Lobs on it which is you know not very nice at all is it it was so hard you know it was I’m doing fiddly little bits these great big banana hands and it just it just didn’t work I think I
Was impressed mostly by you and all of his lamb was to Perfection so I had no no complaints there but generally I thought his work was very good I could not have done better I can look in the
Mirror no I couldn’t have tried any harder end of story the person the hungriest who wanted it more than anybody else’s youan and so you know you I think it’s got the most potential now they’re back to Master Chef HQ to show how the restaurant has improved their own cooking I’m absolutely naked
But um I’ve got to raise my again just got to get a second wind and really go for it it’s the last lap quite really relieved really getting there it’s been quite tiring today just got to
Keep calm and uh one more hour of hard draft and then then it’s out of our hands what we’ll be will be ladies and gentlemen at the end of this we will have one person going through 1 hour let’s cook
After two disappointing rounds RAV now needs to impress the judges now I’ve been cooking for a really long time right yeah and I cannot work out from the ingredients you’ve got on here what you’re making I’m going to do some uh some what I call Creole prawns which is my
Dad’s from an island called marcius and it’s a kind of spicy mix of prawns bit of coconut milk and but tell me how the potatoes fit into this main course I’m going to have potato very very small amount of mashed potato around the side okay and then for dessert I’m going to
Do a key line Pie as a man who’s been in the forces you understand competition if I’ve got a chance of winning something I want to win it three old P fantastic idea I’m not quite sure about mashed potato with coconut [Music] milk after struggling in the Pro Kitchen Dina
Now needs her food to be as good as yesterday’s apple crumble and pork dishes Dina you look a lot more relaxed than yesterday yeah well I’m in my comfort zone now what are you cooking for us I’m cooking um lamb marinated in rosemary garlic and then crepe Suzette are
These dishes good enough to get you through to the next round I hope so yeah you know Bring It On Dina lamb and rosemary we know the girl can cook meat very very well with great great flavors
Yes but is it inspiring it’s got to be very very good John because we’ve eaten it a 100 times [Music] before having proven himself in the restaurant can Yan continue to overcome his rice noodle carbonara disaster Y and you’re running around the bench today like you’re on fire I’m
Buzzing to be honest I just want to improve and show you that I can cook well cuz yesterday I didn’t do that what is it you think we want from you now I’m hoping you’ll want to see determination and character that I can back so you know onwards and upwards hopefully without
Sounding cliche this is the last 100 me from me in the race I’ve got to pull it out the bag give it everything I want to get [Music] through he wants this job he’s he’s inspiring me but will
That enthusiasm make him make a lot more errors like he did [Music] yesterday two minutes that’s it you need to get on your plates in 60 seconds left step away from your benches your time is up finished [Music] done dena’s main is roast lamb with rosemary and garlic on a bed of creamed
Carrots with onion sauce and minted potatoes followed by a crepe Suzette with quantro [Music] lure strong flavor of Rosemary on that lay I like that I like the sweetness through the onion I like the dish okay thank
You I don’t get the carrot very much because the carrots become quite sweet but the onion is also sweet your Lamb’s cooked absolutely perfectly I think everything on the plate is seasoned very very well it’s very good indeed oh great thanks finish for your lamb let’s bring in your
Pancake lovely soft pancake get orange juice don’t get that heat of booze it needs that Dimension that gives Heat the pancake is absolutely perfect the sauce is very very rich from the orange juice and still lovely and sweet it just doesn’t have the depth it
Needs RAV needs to impress with a starter of Creole prawns in coconut milk with chili and peppers and a mustard Mash followed by a key lime pie with a ginger nut biscuit base [Music] there is that lovely sweetness of the coconut milk and there’s a small amount of Spice
From the mustard inside the mash I don’t believe they actually work together very well I think uh leave the mustard out the mash I think that flavor should be that prawn sauce okay I don’t I don’t think this has been hugely successful okay let’s move on to
This I think it’s perfectly balanced I think it looks fantastic I really like it like really really really like it thank you buttery gingery biscuit sweetness and lime sharpness as well that is very very yummy thank you very much honestly you could serve that up in a
Restaurant you know that you could sell that dish that’s how good it is Yan has made a starter of chili and garlic tiger prawns with green beans followed by a Parmesan nutmeg and chili burger with chunky chips and a Romero pepper and onion relish it looks like
It’s going to be quite spicy cuz we’ve got a huge amount of dried chili out the top of it yeah oh yeah they’re spicy and they should be spicy because the PRN itself is very rich and very meaty and tastes the sea I really really enjoy it thank
You it comes in sweet with a praw and then it smacks you around the face with the chili absolutely bang on thank you very much let’s move on from your prawns to your burger perfect perfect chips absolutely perfect chips I think the idea of the
Flavoring inside your burger is a very very good one there’s cheese and there’s nutmeg and all sorts of things in there and as Burgers go that’s a pretty good one you get the sweetness of that relish that becomes heat sweet going to heat which I really
Like and I like the meaty flavor of the burger not bad at all have you had a better round today than you had yesterday oh a million times better than yesterday whether it’s good or enough I don’t
Know but in terms of the race today obviously I’ve crossed the finish line and hopefully I’ve got a bigger chest in them two I’m not quite sure though John and I really appreciate the hard work you’ve
Put in today we have some serious judging to do off you go ladies and [Music] gentlemen we’ve had some really lovely food today really really lovely food I’m really impressed with these three they’re really listening they really want to do this and that’s that makes it really exciting RAV I loved
His key line pie exactly the right balance between sweetness sharpness a really wonderful wonderful dessert I’m most happy with the dessert that I’ve just done because I’ve actually only ever made it once in my life and um that was actually a disaster but I still have my concerns about Savory
Dishes with him rav’s prawn dish didn’t didn’t work is one dish enough to getting through to the next round I think we should dismiss rev at this stage so let’s knock out RAV and let’s talk
About you and andina Yan had a really bad run yesterday but seemed to pull himself up and go for it in the professional kitchen and then come in here with this determination to make a smile and enjoy the food that burger just looked Looney but there is something quite interesting about
The flavors in the burger nutmeg cheese and he made very very good chips in fact almost perfect chips lovely and crispy outside they love the flavors they thought it was wacky so hopefully they’d see that as a sort of that I’m kind of a bit Arty Arty FY maybe I enjoyed his food
But there are huge holes in his food knowledge there is not another cook in this room John by country mile who has as much cookery knowledge as Dina lamb and the Rosemary absolutely lovely
Then we go into a very very classic dish of crepe suette but it didn’t have that depth and heat the alcohol gives it this is the very first hurdle and I might be going under it not over it so hey you
Know I think Dena is technically very good and I think she has the makings of a very good cook I think we have an interesting decision to make do we take the risk of somebody who could be a rising
Star or do we stay slightly safe with somebody who we know can cook very well not easy not [Music] Easy the person going through the next [Music] round is Yan [Music] congratulations well Done yes of course I’m a bit disappointed they haven’t chosen me to go through well that’s their loss but anyway best man won and that’s great and I’m really pleased for him more things went wrong
Than went right for me but I don’t think they disappointed I’m I’m happy with how it went I’m happy that you know I gave it my best shot and I’ve learned that ex [Music] saw I’m I’m really
Happy I thought i’ blown it yesterday I thought without a doubt I didn’t start off too well if I can improve this much in a day in a hopefully I can keep improving I’m chuffed I do la of Honor
[Music] Yan will be back for the quarterfinals but up next three more celebrities battle to join him I do feel extremely nervous I feel like it’s my first day at school [Music] I’m feeling nervous but excited I haven’t got a clue what today is going to be like
I’m passionate about cooking but only those small things that I like to cook as long as it doesn’t be the worst dish ever in Master Chef I’ll be Happy we want from you today two plates of food you have wonderful ingredients to work work with we want to see what it is you know if you really want to be a great cook your opportunity is Here and Now ladies and Gentlemen let’s cook celebrity
Master Chef we are dealing with people who are household names they’re on here to show us just how good they can cook John they must dream each one of these of lifting this Master Chef title today we’ve got three stars and I just want to see somebody
Sparkle the celebrity have 50 minutes to create two exceptional dishes from ingredients which include smoked hadock bacon mango fennel spaghetti raspberries Ginger biscuits and dark chocolate Janet Ellis was a blue Peter presenter John she can make anything she will not only cook
She’ll rebake the oven the thing I’m best known for repita we were always encourage marage to have a go at things but that was it we were having a go we didn’t actually have to get it right this
Time I’ve got to get it right how you feeling ridiculously nervous but actually the act of cooking is calming me it has having its usual therapeutic effect but you obviously cook I certainly wouldn’t describe myself as a chef but I love the Alchemy of the Roar to the cooked how far
Do you think you can go in this composition if I can keep my nerve I think I’ll be all right you’ve had the 30 minutes you have only 20 to [Music] go Simon Shephard an actor we know him from Peak practice but he also comes from a family
Which is involved in the cing industry he must have been exposed to great food my dad used to run a restaurant which he had for 30 years but um my personal cooking is just cooking for the
Family and I’ve had no training at all how much cooking do you do a lot we’ve got four kids so um we both do a lot I’ve never done it under pressure though before at best how good are you pretty good
Yeah Colin marray is used to being put on the spot the guy does live radio but what’s he going to be like being put on the spot with a set of ingredients he’s never seen before
I just love cooking but because I’m such a busy person I tend to make food that I can turn around in 20 minutes so I’m I’m a basic cook why do you love to cook I rarely get time
To cook so when I I just like the creativity of it I’m not great at you know being able to identify everything and all but I just have such fun doing it you know and I just I just
Love I love eating sometimes what I cook it tastes better than it looks that’s always been my Mantra really five minutes left only five [Music] last touch is one [Music] minute ladies and gentlemen your time is [Music] up can Peak practice actor Simon impressed with his
First first dish a classic smoked hadock [Music] chowder great flavors with a smoky fish great flavors texture it’s too watery right I think your flavors are good but chowder should be gutsy and Big And Chunky sure his second dish is a rustic spaghetti with bacon fennel and drizzled lemon garnished with Water
Crest lovely fennel the taste of the bacon in there is is really good it just needs a good crack of pepper just taste your food Simon you know cook as if you want to eat it yeah bowl of pasta doesn’t need decoration on the side it definitely doesn’t need to lots
Of decoration one on either side the beauty should come in the flavor former blue Peter presenter Janet’s first dish is smoked hadock with sweet potato mash and a blue cheese bashal sauce that deep smoked flavor against something sweet is unusual I can probably handle it what
I am finding difficult is the texture fish is soft obviously a creamy white sauce and and then we’ve got mashed veg everything is a little bit too much blong in texture inid food an absolutely perfect white sauce with a big hint of blue cheese but that is St to
Overpower the sweet potato and there is that texture issue will Janet’s experimental salad of bacon fennel mango ginger and chili fa any better wow that’s that’s a lot of [Music] ingredients I would never dreamed of putting those ingredients together but actually it works and and it works very
Nicely fennel bacon and mango it works I found it very refreshing yeah wow okay it’s a revelation in my life because the idea of fennel and bacon and mango together on one plate with chili and Ginger is almost impossible but it
Works radio presenter Colin has opted to make an open sandwich with bacon tomato onion and blue cheese you know I don’t mind the fact that the idea of you’re doing a toasted sandwich cuz actually what you’ve done is done food that you would like to
Eat your flavor com com minations are great well you’ve got flavor from the bacon you got flavor from the onions your tomatoes are still nice and sweet the salt into the blue cheese on top you have a good palette absolutely nothing wrong with those flavors my friend that you don’t have to make
An apology for it’s the look of this thing you’ve got to make an apology for will his raspberry crumble with hot chocolate sauce taste as good I understand crumble and bastard crumbling chocolate sauce I will stick by what I said to you earlier you got a good palette you
Understand what flavors go together because the ginger nut biscuit is um a little bit spicy the raspberries are sharp the topping is lovely and sweet and chunky a Jugger custard on the side of that would have been delicious but actually chocolate sauce and crumble is not going to go
Together flavors are lovely abs abely lovely sweet yet a little bit of sharp on the raspberry you got a real crunch to that top it needs cream or custard to just help you cope with that much sharpness there was a few things I should have done that that didn’t do but I’m glad
The flavors work thanks for your efforts we are now going to talk about you a lot off you go days like today I get inspired because we’ve got three celebrities walking in the door set of ingredients have never encountered before and all of them got food up which tasted pretty good and
That is a great great start John there is promise out there I’m uh I’m quite excited by them um I think Simon has a very good understanding of good rustic food Simon cooked us smoked Heche
Chow and Chow it should be big and it should be gutsy and it should have big chunks of fish and potato through it and he just mashed it up and turned into something which was completely overwork but a chowa followed by Pastor John that’s the right idea I think we’ve got good
Things to come from him I was pleased with the with the flavors and the textures of the pasta but I was cross with myself because I stupidly garnished it um Janet I’m very impressed that she came straight in here and made herself a white sauce that salad John was marvelous and
It was a scary listen ingredients as well they work really well salty bacon honey sweet mango little hint of chili I’ve really enjoyed that salad Janet is definitely the most technically proficient Janet’s issue for me has to be about texture that adct with the MK and everything it
Was all a bit in her own words invalid food I didn’t actually agree about the soft things I I like that those soft things together and if I’m going to distract myself by fighting with
Greg and John I’m not going to get very far uh Colin has got a lot of work to do to catch up with the other two although bacon tomato cheese on a bit of toast actually it tasted nice but
It just looked awful it’s not master chef quality it doesn’t have finesse but I did use the flavors I wanted and they did like him so maybe it worked out okay he’s crumble I think you’ve got a really
Good blend of sweetness and sharpness in there but again it it looked like nothing on Earth but he’s got a great pette tomorrow we’re sending them to a professional kitchen we have to apply the pressure by the end of tomorrow they are going to realize what Master Chef is all
About the restaurant is a completely unknown quantity I have no idea what to expect it is very daunting I’ve been in professional kitchens because my father had a restaurant Resturant but it was a very different sort of restaurant to the one I suspect we’re going into tomorrow
I’m really liking the idea of just getting sweaty in the kitchen and you know bring on the [Music] pressure it’s early morning and Simon Janet and Colin arrive at manico situated in the heart of the city of London it serves modern Italian cuisine with the
British twist the celebrities will be working under executive chef Tom salt who wastes no time explaining what they can expect we really really busy today for lunch so we need to you know crack on and let’s get ready let’s do some
Cooking so we’ got all your lovely bits and Bobs in here Simon is making the warm seafood salad with ARA chokes tomato lemon and Basel I just want to do it as well as I possibly
Can I don’t want to let calm down at all Janet is responsible for ricotta beetroot and potato anel with Pini mushrooms the dish sounds very daunting it’s got a lot of individual ingredients a lot of different cooking techniques and I really want to get it right Colin is making pheasant
Stuffed with black truffle wrapped in Palmer ham with Chestnut and faroh [Music] risotto after 2 hours of prep lunchtime service begins okay guys check on Buffalo mozzarella see if you Sal yes chef check on four seafood salad yes
Chef here a bit more oil this dish requires a refined level of presentation but can Simon get it right that’s good clean your plates up and we’ll go yes sure set over to the pass two Seafood salads two secet salad good first one thank you if you keep
Them like that all day we’ll be fine great feeling fantastic really good check on when anoto on feasant yes chef Janet’s also got several orders on for her dish I’ve got two starters and
The main C is on at the moment her mushrooms are on but she’s unsure when to add the pasta can I do the pasta not yet okay got the pastor yet um Pastor in yes chef the pastor’s in but the chef
Has spotted a problem with her mushrooms no no no no no no no no Janet Janet where did you get these little mushrooms from you are you shy have these ones in you see these little ones those are
Pad mut oh this is just bini let’s just we start again on this Janet quickly recook the dishes that will do me and gets them to the pass this is a little bit of a mess mhm okay wa let’s start
Start [Music] again okay let’s get everything ins start it in the middle of the plate okay cleaning so this one’s a bit of a mess next time just let’s try and keep the pass in the middle
Not get the dirty you know around the plate okay disappointing really I feel I failed some there was disappointed could do better hey Colin you got two more Fen on yes chef meanwhile Colin is swamped with orders for his pheasant six feasant Colin six yeah yes chef five feasant on yes chef
I’m happy I’m very happy and they’re lovely Lads it’s all good Chef 6 minutes on the two peasant nice one Colin that’s good he’s managing to keep up but is making a mess a bit tier here okay sir
Okay just get that messed out sh it’s halfway through service and orders are still flying in for Simon’s salad okay two Seafood salads Simon yes Che with four on the go the pressure’s on
My finger can I come with you Jeff yeah it’s not very good it’s really cut the nail off Simon cut is so severe Chef decides he can’t carry on with service I’m very very angry with myself and I’ve
Let down everybody in the kitchen I feel really stupid okay check on you’ve got four an your lotto yes after her earlier mistakes Janet needs to prove [Music] herself yeah that’s cool that’s cool now just tidy the plate up brilliant thank you this started off being harder than anything
I’ve done but I think I’m cooking now so you’ve got four feasant yeah four I’ve got yeah yeah while on the other side of the kitchen Colin is still thriving under the pressure it’s qu to 2
And it’s all going to be over soon and I’m going to be gutted that it’s over col yes sir they good onek all the same that’s what you’re looking for is the same thank you after two long hours service
Is finally over okay guys well done it’s a good service you didn’t let yourselves down you didn’t let us down so thank you for having us more they did very well sing was a busy service you know
Obviously he was unfortunate so cut his finger he was doing really well up to that point um you know his presentation was good I think if he hadn’t cut his finger he would have you know would
Have done a good service I’m frustrated as Hal actually but I’m not going to give up I’ve just got to cook like a demon this afternoon Janet did well she took took a few go to get it right but I
Think she did you know she did a good job it was extremely daunting all people want to do is eat good food and I hope I gave it to him but I have to say Colin was my real surprise I thought he was
Very good a lot of orders coped really well was very methodical in what he did I got the food out I didn’t I don’t think I made any mistakes and I’ve got a few blisters which I’m loving I was
Very impressed with him he did a good job yeah now they’re straight back to Master Chef HQ to show how their experience has improved their own cooking this next section is very important for me and I need to really focus very hard because I’m feeling slightly wobbly having cut my finger for
Me this afternoon is about proving something to John and Greg it’s about me putting those plates down and then saying to me you listened yesterday and you delivered a better thing I’d be lying if
I said I didn’t want to make it through of course I do yeah because I think I’ve got more to offer [Music] it’s your two courses one of you is going to stay and two of you are going
To go home we will give you 1 hour to cook them in ladies and Gentlemen let’s [Music] cook after a disappointing first round radio DJ Colin is hoping to show there’s more to his cooking than open sandwiches what are your two dishes today um my main
Course is very Irish I know it from when I was a kid it’s called Canon um and my first course is poached egg on a on a PTO Bella mushroom with a sauce and what do
You think you got to do today if you want to stay in the competition to be honest I want to bring you up two courses and you go that’s presented better brilliant Good Luck Colin Colin did have decent flavors yesterday but his plates just looks awful if he can get
Some presentation into those flavors I think it’ be fine ladies and gentlemen you have 30 minutes left family Cook Simon’s hoping to prove he can Perfect The Rustic dishes that he loves to prepare Simon you got some beautiful ingredients on this bench what are you going to do with them
Uh this is Walnut iard I’ve got couple of chicken breasts which I’m going to cook in the iard with mash anded beans so we’ seen that sort of generous robust style from you again today I’m going robust
Good and what about frilly bits on the side frilly bits you’re not going to have any frilly bits I admire his attempt to be robust but I wonder if he’s got too many flavors going on there can former blue Peter presenter Janet keep combining adventurous flavors that work tell us what you’re
Going to do it’s um pan cooked salmon with basil and mint and then dle to follow what do you want to show us today well the things I think I can always take forward are um an ambitious sense
Of the ingredients I use and something that makes you think what else can you do we understand you got technical skill but today you’re going to prove to us you’re the cook that stays in the competition I hope [Music] so Janet is adventurous we’ve seen that we think she may have got lucky
Yesterday with that salad it’s a luck about to run out you have a minute 1 minute [Applause] [Music] ladies and gentlemen step away from your benches please your time is [Music] up can Colin impress with both flavor and presentation his main is a
Portabella mushroom topped with poached egg and gria cheese sauce followed by cod with col Canan butter sauce and broccoli I don’t like the idea of that gray muddy Brown thing so that that’s just seeping out from the mushroom is it yeah that’s the mushroom
Juice egg yolk slight lifted cheese and that beefy mushroom I like it’s all a little bit too walry because of the liquid in the spinach and the liquid in the mushroom good flavor of egg Rich still soft in the center it’s well
Seasoned it’s well balanced it’s a bit soggy though this is the C it’s interesting I I get the nice light flavor of the Cod and I get that buttery mash and and the crunch down on an onion it needs a flavor punch from somewhere it looks
Really robust and something you want to dive into it’s a bit disappointing on on the pette the fish is beautifully cooked the spring onions in there Taste of spray onions the cabbage is tasting of cabbage and salour a potato and I agree with Greg it needs an extra bit of
Seasoning Janet hopes The Adventurous flavor combinations will work in her salmon with a tomato and anvy sauce and beans Follow by a fruit [Music] trifle that salmon is cooked absolutely perfectly and it’s perfectly seasoned I love the flavors of the tomato
And the Basel and the beans together but the flavors are so big you can’t taste the salmon I really like that sauce garlic pepper metallic basil I really like that against the beans I think that’s absolutely lovely should we move on from fish to your trifle
All your flavors are completely defined bananas and the berries and the sweet wine and then the sweet topping on top I think it’s a nice trifle sharp fruit sweet wine that is in those biscuits is very very nice that topping needs
To be much much firmer I’ll probably eat it all [Laughter] though Simon has made chicken breast with Walnut aard Mash green beans and broccoli followed by a blueb and blackberry cfti I know you want to be big I know you want to be robust but this is bouldering on
Scruffy yeah you’ve got a lot going on and you’ve had like a scatter approach yeah you’ve got this sort of wonderful almost meaty flavor from the walnuts but yet earthy at the same time great texture it just doesn’t need the veg because it’s so rich
Right I think your chicken’s a little bit dry I think you’re taking it a little bit over but I really enjoy that Walnut around the outside of it I also really enjoy the sweet potato flavor afterwards didn’t enjoy the broccoli with it right away with the chicken in with the
Cfti it’s almost there but with too much fruit in there what happens is all the fruit explodes all the juice comes out it breaks the batter down it becomes all soggy soft it’s warm it’s not sharp enough with its flavor and I think that’s because
You’ve added blueberry right okay difficult decision to be made you guys sit outside we sit there when we get you back in we’ll tell you who’s going through off you go thank you three lovely Cooks here John all with their own definitive style unusual very unusual I
Think there’s an interesting thing with Colin because he is definitely the novice of the room but his journey so far has been incredible it’s quite unbelievable how fast he has traveled from a toasted sandwich onto actually doing some decent food but he cooked his fish nicely great Co
Cannon the mash with the Cabbage nice idea lacked flavor if you’re going to do egg on mushroom with a cheesy sauce it’s got to be superb and it was okay I said I wanted comments about presentation
But when they said it was too bland a taste I knew exactly what they meant which Prov I’ve learned a lot from working today in a restaurant interesting Simon love the flavor of those walnuts on these chicken but he had V strewn around the place and when I say strewn around the place
Exactly what he did awful looking dish there’s no doubting at all that that Simon has got the biggest repertoire in the room of what I would call Classic dishes the idea of the chicken and that Walnut crust and then the big gutsy French classic cfti it shows somebody who does read who
Is learned who does cook a lot for families what I’ve learned in the past two days is invaluable so of course I’d love to go through because I want to keep on learning Janet came in here yesterday and was technically very very good but some another the salmon today disappeared
Amongst the the strength of the sauce and the beans and the anchovies Janet has the technical ability but does that necessarily deliver food you want to eat I don’t doubt that Janet Cooks quite a bit I mean I thought that sauce that she served up was lovely and the beans and the tomato
Is really good idea and that that fish was was cooked beautifully and trifle is a classic lovely dish I mean you put trifle in front of everybody everybody’s happy if that’s the food she wants to
Do brilliant good honor I’d love to go through I would nobody likes to be judged and I’m sure all three of us secretly are fearing the worst and hoping for the [Music] best thanks very much all
Three of you really inspiring but we only take one of you with us two of you are going [Music] home the celebrity cook going through to the next round is Janet congratulations done can’t I take the mov no we’re out of here I’m done
Oh thank [Music] you I’m sad because I was really enjoying learning but I was determined to come in and give it my best and I’m proud of having done that I’m really happy with how the day
Went I’ll miss not getting a chance to work in that kitchen again but I leave here with a better taste for cooking a better knowledge of cooking and with increased passion I’m really stunned genuinely I really didn’t expect to go through I’m sure everybody says that you know
It’s like Miss World moment oh my God but I really didn’t I’m thrilled it’s fantastic it’s really exciting I think I can go all the way so yeah watch this [Music] face Janet and Yan will be back for the quarterfinals to battle against two other celebrity Cooks
1 Comment
Never got to see his burger ,it was covered over by lettuce