Matt’s Emotional Journey | MasterChef UK | S05 EP10

Join the culinary journey in this intense episode of MasterChef UK! Six amateur cooks face the challenge of the invention test, creating unique dishes from a set of mystery ingredients. The pressure builds as contestants showcase their skills, dreams, and determination to win over the judges. The selected few then step into the professional kitchen, facing the heat of a high-paced service at the upscale Charlotte Street Hotel’s Oscar restaurant. As the cooks present their signature two-course menus, emotions run high, dreams are at stake, and only one contestant emerges victorious, securing a spot in the quarterfinals. Don’t miss the drama, triumphs, and heartwarming moments in this captivating MasterChef episode!

——-

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.

——-

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.

——-

Want more delicious full episodes from MasterChef? Hit that subscribe button now and stay updated with the latest episodes and culinary showdowns. Don’t miss a bite! https://www.youtube.com/@MasterChefWorldTV

All content is distributed via Banijay Rights.

#MasterChef #MasterChefTV #CookingShow

It’s Master Chef we’re looking for a great amateur  cook who can make it as a professional someone who   can turn out exceptional food I I really really  want to win this really really really up for the  

Challenge this is one tough competition if I  can do well on Master Chef it would mean it   would mean the world whoever wins it’ll change  their life cooking doesn’t get tougher than this these six amateur Cooks all want to become  a top chef but only one will get through to the  

Quarterfinal Master Chef and this is one tough  cookery competition right now the invention   test one great plate of food from a group of  ingredients they haven’t seen before I want   bags of flavor I don’t want to see anything  that looks sloppy and uncared [Music] for  

Now we want one plate of food from the  ingredients in front of you 50 minutes let’s cook the contestants have to invent and cook  a dish from any of the ingredients in front   of them which include lamb tomatoes feta  cheese couscous mushrooms mint spinach and

Watermelon what style of cook are you Scott quite  rustic I like just good ingredients simply done do   you believe you’re good enough to win this Scott  I think with a bit of help and a push in the  

Right direction I think I can do something yeah  painter and decorator Scott is desperate to hang   up his overalls I want to stop that decorating I  want to do I want to be in the cooking industry  

And once I get in the kitchen and cook more  and more I I believe that it’s I will just Excel I rented Master Chef to take my my  kind of dreams further um and to shut my   friends up really who uh who put you up  to this Becky friends Fray night oh you’re  

Cooking fantastic we just bring the wine  and turn up do they tell you’re fantastic   before they’ open the wine or when the bott’s  empty that’s cheeky both a lot more after the [Music] wine you’ve had 10 minutes Lauren how  long you been cooking for I’ve been cooking for  

About 2 years it’s it’s not just the experience  that you need you’ll learn that along the way   as long as you’ve got that charisma at the right  attitude to go forward you’ll be fine 21-year-old   Lauren is confident that her in experience won’t  stand in the way of her cooking dream my goal is  

To hopefully get into a kitchen and work my  way up I I really would like to be a head [Music] chef Ben if you have a style what style  would it be um I think it’s like a fusion between  

The really hearty side of French cooking but  also modern presentation I’m her French yeah   so al la VOA Ben believes his French heritage  will give him an advantage in the competition   I just think I’ve got a good natural flare for  cooking it’s very rare that I cook something and  

It comes out inedible or or not good ladies and  gentlemen you are halfway [Music] there why are   you here this is what I do I enjoy doing this  I I I I love my cooking I like um Seafood um I  

Do a lot lot of scuba diving I always have a good  stock of my own Seafood wow um and and that’s the   sort of things I like Dorset based Matt wants  to involve his family in his cooking dream my  

Family and I we’ve made a lifestyle decision at  some point we want to have our own business uh   dream would be to have a cafe um I like cooking  Italian I cook a lot of seafood something that   blends the two of those [Music] well ladies  and gentlemen you have only 10 minutes left  

Mel hopes her adventurous cooking style will  make her stand out I’m not afraid to experiment   um sometimes that’s perhaps my detriment um  but hopefully it will show that I’ve got a   lot of talent tell me why Master I’ve reached that  natural Crossroads and this is time to follow my

Dream you’ve only got 1 minute one minute [Music] [Applause]  [Music] step away time’s up finished 21-year-old Lauren is pinning her  hopes on Lamb with vegetable couscous and tomatoes your lamb is overcut it  doesn’t excite me uh it’s all a bit

Flat I’m not getting anything from the couscous  at all you got to pack more flavors into these   things you’re pretty upset about this  aren’t you I am devastated absolutely devastated painter and decorator Scott  hopes to climb the culinary ladder with   his Moroccan Style lamb and roasted vegetable

Couscous your lamb slightly overcooked I love  the sweetness of the vegetables inside the couscous well seasoned lamb well  cooked couscous I think it’s a good start Ben has strayed away from  his French Roots cooking Teryaki   lamb rice salad with Broad beans  and watermelon topped with fried

Bread lamb and watermelon is not is  not a combination that I’m going to   rush back to I can tell you  that Ben I can know I can see that it’s all extremely confused Matt is showcasing his culinary skill by  making fetuccini with with a tomato and mushroom

Sauce uh coming here first round cut strips  of perfectly fine uh pasta it’s well done thanks very impressive because your  pasta is soft but yet got a crunch   to it I got to say Matt I like it  I like it a lot I like your intent

Thanks dinner party cook Becky is  banking on Lamb with cuscus and a tomato salad cuscus is completely Bland it  needs a huge punch of flavor coming from somewhere I think the lamb is cooked nicely  but there’s very little else I can reflect

Upon experiment mental cook Mel has made  flatbread served with spicy lamb and tomato salsa I really really like the flavor  of that tomato um salsa I also like the   flavor of the Lamb it’s well spiced for  this stage of the competition Melanie  

I think that is really seriously  clever stuff I’m still pleased but relieved good flavors good textures it  doesn’t really get any better thank you very much we’ll make a decision as soon  as we can I promise you off you

Go I think we’ve got some Great Cooks today  I’m really inspired Melanie she cooked the   lamb to Perfection she made little flatbreads  we both loved it good honor okay so Melanie’s   in can we talk about Matt the guy obviously  Cooks a lot lot that was really good pasta  

Really good fetuccini that’s a lot of Promise  anyway if he’s not a great cook I will eat my   shoe yeah yeah yeah he’s in as well listen can I  quickly mention Ben I’m really surprised the guy  

He said what I really want is the big rustic  flavors of rural France I thought yeah good   on you I was salivating and then gave us teraki  watermelon now where did that come from you know   trying to cook something French in that period  of time with those ingredients was was would have  

Been a mistake Ben goes home what we have now  is three lamb and cuscus dishes by Scott Lauren   and Becky out the three of them I think Lauren is  the least inspiring I think Lauren’s inexperience  

Did show today and you know the lamb was dry uh  the cuscus actually had no flavor at all and the   only flavor was left with those chopped tomatoes  Lauren’s got to go home I think Becky cooked her  

Lamb beautifully but it really was some couscous  with very little flavor a piece of lamb and then   some sliced tomatoes I don’t know if I’ve done  enough to get through to the next round because   there’s some really really good competition Scott  roasting those veg to put through the cuscus was  

The right idea but Scotts land was overcooked I’ve  never overcooked anything never I just that’s the   only that done me everything else went to plan  to be honest I actually think their dishes are   comparable one messed up the lamb the other  one messed up the cuscus really tough one to cook

You know the rules three of you are  staying and three of you are going   home nnie you’re cooking tomorrow well  done Ben Lauren sorry guys you’re leaving us we only have three three places  mat damn fine pasta you’re cooking   tomorrow well done Scott or Becky sorry  Becky you’re leaving us congratulations Scott [Music]

Yay come on now I’m absolutely delighted I’m just really  really really happy I think I’m I’m a good   Chef I think I’m getting better but I think  to win it I’ve got to be a great chef and  

There’s a long way to go yet I never like  this yeah just really good really really   good these guys want to change their lives  and tomorrow they’re going to their first   professional kitchen this will separate  the men from the boys this will tell us  

If they really want to do it they’re going  to have to work tomorrow harder and faster   than theyve ever worked before in their life one  quarterfinal Place three very exciting [Music] Cooks it’s day two and the contestants arrive  at the upmarket Charlotte Street Hotel they’ll  

Be cooking in the hotel’s very popular Oscar  restaurant and bar run by head chef Brad Tindle   hi guys uh we got 100 CS for lunch got to  a sharp ready for action let’s go after 2   hours of preparation the clock strikes 12 and  service begins okay team wakey wakey heads up  

Check on samage two duck roll please yes sir Mel  is up first she’s making Vietnamese spring rolls   they contain eight different ingredients and  must be handrolled to order come on Mel let’s   go he first checks we have to hit hard yes Che  with no cooking involved Mel must be sure her  

Presentation is perfect okay this is no good  we need to start again the edge of the plate   is for the customer it’s not for us so it’s got  to go inside nothing on the outside I hate that  

One set pasta yes chef painter and decorator  Scott is in charge of fresh pasta with brola   and spring greens olive oil salt pepper  chili let’s go today yeah yes here we go   cool but under the pressure of his first order  he’s forgotten a vital ingredient are you done  

Is it finished done yes you sure oh no no no  oh no you’re not okay he’s left out the herbs   put this back in the pan with the herbs toss it  off please I just want to get right I just want  

To turn it around just do it just do it right  I don’t want to all the time my check on going   straight away please two c bream that’s you  big man yes chef Seafood lover Matt should be  

In his element cooking a dish of sea bream with  chamula and North African marinade but can he   cook the fish to the restaurant’s high [Music]  standards there’s a little bit too much color   on here okay don’t want burnt flavor I want a  caramel flavor really important it’s halfway  

Through service and Mel needs to impress after  her shaky start okay Mel let’s start to push now please three du Chef is going to  like these ones I think I hope finally look at that lovely straight lines  excellent job you finally got it together  

The kitchen is now in full swing and Matt’s  fish dish is proving extremely popular six   bream all day so you need to get another 3C  bream in the pan straight away yes chef but   under the pressure of cooking six orders at Once  Matt makes a mistake right stop stop stop you’ve  

Broken it okay that’s no good concentrate on one  thing at a time gently gently okay it’s a piece   of fish it’s not a football okay that’s what  it’s all about however he proves to be a quick   learner and his next attempt is perfect sexy  about [Music] time meanwhile Scott is loving  

The pace and is thriving in the heat of service  how many pass all day long Chef you have five set   pass all day five just TOS TOS finally Scott it’s  all come together beautiful he’s got his plate up   okay so yeah well done we’re there fantastic  beautiful look at that it’s excellent that’s  

Going to be table 403 in a hurry with a hectic  lunch service over and 120 covers served what   did headchef Brad make of our three Cooks Matt  was really really good it was pretty cool it’s  

Pretty Cal and collected he did drop a fish which  is no good but otherwise pretty good job I think I   cope with the pressure um I marked up a few times  at the beginning but I think I kind of pulled it  

Together I thought Mel did really really well she  was a bit maky mile to begin with towards the end   she got right into it this has really focused  me um to really want to give this 100% Scott  

Was great he had a bit of a slow start but then  he found his feet and he started running which   is excellent I think as it service went on I kind  of I think he improved and was more effici if I  

Had to have someone back it’ have to be Scott he  had the enthusiasm he had the excitement and he   got right into it and the food going on the plate  looked fantastic that’s what we’re after at the  

End of the day it’s now back to Master Chef HQ  where contestants must cook their own two course menu at the end of this we will  have one quarterfinalist ladies   and gentlemen I wish you the  best of luck 1 hour let’s

[Music] C yesterday Matt sailed through  the first round making perfect feta but   he struggled at times in the Pro Kitchen can  he now regain his confidence with his own two courses what are your two dishes I’m doing a  soda bread with a um a scallop chower um and  

Then second course um a rubab crumble with a  dash of whiskey why cuz it tastes good what   is this you’re serving us up here it’s what  I like to eat you know I love fresh seafood I  

Love deep flavors what does this competition  actually mean to you Matt if I can win it it   just it it brings me forward a good few years  to where I want to be running this Cafe it’s  

A great thing for my family for my kids to  see me doing it’s all benefit scop child ABS   loves Seafood so that’s better be very very  good with soda bread possibly my favorite of   all puddings ever and he’s putting whiskey  well we’ll see what the whiskey brings to

It you got half an hour left just under experimental cook Mel wowed the judges  in the first round with her spicy lamb on   flatbreads can she now secure her quarterfinal  spot with her two more adventurous dishes Mel  

What are you going to cook for us I’m making  you um a hot and sour soup followed by pork   belly and scallops on um cauliflower puree with  some Granny Smith chips what is it about this   this Fusion inventiveness that that appeals  so much because it’s different and I don’t  

Think there’s anything wrong with creating new  things and new ideas that you’ve not seen in   recipe books yet can you realize your dream M  I already am realizing it now being here it’s   great I love it Mel style is experimental it  is Fusion I wonder if Mel’s able to deliver  

The definitive flavors that are needed in those  dishes to make them beautiful cuz that’s not easy painter and decorator Scott struggled to  make it through the invention test but came out   on top in the Pro Kitchen can he continue to  impress with his classic two course menu what  

Are you going to cook for us you look at it may  be quite a simple food but just a classic French   onion soup and some runner beans some leaks with  some clams and finished with just a nice bit of  

Cotton up you think your uh food today is simple  why it is simple but I believe if you could it   right the nasty art of it with’ just not loads  and loads of ingredients I’m quite capable of   just pulling something together that will just  taste as good as you’d get anywhere else good  

Luck cheers thank you the classic dishes  french onion soup cotton clams with some   greens it should be delicious this is great food  as long as he does pack flavoring like he says he can you have 3 minutes and 3 minutes Only Scott is pinning his quarterfinal  hopes on classic French onion soup with   Grier croutons followed by  cod with clams and spring greens I don’t dislike it at all but it could  probably do with a little bit more flavor depth of flavor no I’m very very happy with  that very very happy the sweetness  

Of the onions and the bread giving  it real real body and then a Tang   off the cheese to finish it that  is food I like to eat let’s move on it’s a very well balanced very well cooked very   well conceived very very  delicious dish thanks very

Much I like your style I like your  food that is soft really moist big   flavors that’s good food mate how much  do you want this competition massively   I cook good food and you like what  I cook and I can days better than

That experimental cook Mel has created  a hot and sour Tha prawn soup followed   by pork belly and scallops served with a  cauliflower puree a pea puree and Granny Smith chips it’s got chili heat it’s got the crunch  of sympathetically cooked vegetables I like it a

Lot nice bowl of soup um not bursting  with you know huge amounts of flavor   let’s move on let’s leave the  soup and bring in your p and scallops the scallop is completely lost in  that Triumph of pork pee and cauliflower nice

Ideas strangely enough I quite like the  sour and sweetness of that Granny Smith   with the pork and the scallop I do feel  though you’ve got one too many ingredients   on your plate it’s a brave attempt and the  way you wanted a plate shows somebody who  

Really cares about their food you look  disappointed I am I think it’s a shame really Matt’s dream of building a new life for  his family is resting on homemade soda bread   filled with scalop and monkfish chowder  followed by by a rhubarb and whiskey

Crumble the scallops are lovely  and soft cuz they haven’t been   overcooked the depth of flavor  is intense I think it’s a really   really lovely tasting dish but I  don’t necessarily agree with the presentation this is good food you got sweet  scallop you got meteor monkfish it is thick and  

Juicy it’s well flavored I look I really really  like that dish obviously this means a bit to   you Matt yes John does it mean a life change is  that the whole idea yeah absolutely from Chow to crumble it’s got sweetness and it’s got sourness  

That is a very good crumble thank  you very very good crumble indeed you get sweetness and then you get an  undercurrent of heat of whiskey it’s   absolutely delightful Matt can  you tell me what you’re feeling   here um it means a lot to me been  wanting to come on this for a long

Time please take a step outside and we’ll  call you back as soon as we made our decision well done m y it’s your fault you st that was cooking of the highest order three  people who have tried so hard to show us that  

They wanted and this is what this competition is  all about can we talk about Melanie for a moment   the soup I thought was okay it didn’t have the  sort of real bounce I wanted to have I found  

It sweet and uh citric and spicy and I liked  it but I found the main course very confused   there’s too much going on there you lost the  beauty of the scallop you lost the beauty of  

That pork because of all the other flavors that  were in there the scallop dish was a gamble um   it didn’t pay off although interesting it’s  nowhere near the caliber of those two guys   I think actually Melanie is the weakest and  we should actually knock her out right now  

And debate the two boys let’s talk about Scott  the soup a tea of what what a great attempt I   love that french onion soup with those big big  fat cheesy croutons it was delicious then that   main course with the rich sauce and the and  the clams it was absolutely delicious and I  

Love his style I love that honest big bowl of  soup I love that honest plate of food of that   that Cod beautifully cooked vegetables finish it  with butter I mean that is great great food I’ll  

Cook that full all time I enjoy cooking it and I  know they enjoyed eating it so that’s I’m pleased   I think what Matt is doing is very very exciting  he’s come in here and baked a whole loaf of soda  

Bread hollowed it out and filled it with the most  Divine chowder I mean that was lovely wonderful   soof scallops that is good restaurant quality  chowder it’s something I put a lot of myself  

Into means a lot to me um you know I I I enjoy  my cooking I’d love to do something more with   it then he delivers one of the best crumbles I’ve  tasted in a long time with a whiskey undercurrent  

Of heat and a bit of Tang I mean that is great  cooking it ticked all the boxers and more all   the boxers it was fantastic here’s difficulty  because actually Matt is cooking beautiful food   really well made well conceived well thought out  we love him Scott cooking really good food really  

Well conceived and we love him how do we do this  you know choosing one from those two that that’s   not fair the fact is it is a competition and  we’ve got to find ourselves One winner so so so unfair well done for making this judging  decision so terribly difficult our quarterfinalist it’s Matt

Congratulations you know it means a lot to  me means locks my family I am an emotional   guy it’s it’s something that I don’t  often let out in this kind of world it’s   it’s it’s about doing something you’re  passionate about so I’ve got to let it

[Music] out I will never ever  forget this experience I’m probably I didn’t do enough did  I that’s [Music] you you there   yes I am what what I made it through you’re King no Matt will be back for the quarterfinal where  he’ll face three other exceptional [Music] Cooks