Join the intense competition as the top 7 amateur cooks face the challenge of fine dining in this episode of MasterChef UK. With high expectations, the contestants strive to impress the judges and caterer Berti D’rouon with their exquisite dishes. From rabbit ballotine to red deer fillet, each contestant puts their skills to the test in creating an extraordinary plate of food. The pressure is on as they fight for their spot in the competition, knowing that only the best will survive. Witness the culinary journey, the highs, and the lows, as the contestants aim for perfection in the world of fine dining.
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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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[Music] the search is on for the next Master Chef champion from 20 amateur Cooks only seven remain they’ve had to battle for their places in the [Music] competition take it take it take it I wouldn’t want to face the Clowns with an empty tray to today they’ll have to enter the world of
Fine dining cooking for worldclass caterer berti D rouon I think I’m pretty difficult to impress before feeding the entire cast and crew of the award-winning Merlin expectations high at this stage it’s a Master Chef typ one go go go one slip you’re gone For our s some extraordinary tough challenges so far but now we’re going to take them into the world of fine dining this is the top end this is the stuff these guys dream of beautiful ingredients Exquisite flavors and Beauty on a plate I think this is
The turning point now in the competition it’s getting nerve-wracking every single time I cook now I have to think to myself is this going to be better than everybody else I think I’m good enough to win this competition I think I’ll have to fight
For that final place [Music] though it’s very hard I never thought in a million years it was going to be so hard hey who has really what it takes who has the skill who has the palette and who has the real guts to go for [Music] it
Welcome back our magnificent 7 so far a great competition some great food but now it’s about fine dining today it’s your own food your own recipe at the end of this one of you is going to go home one and 1 half hours one extraordinary plate of food ladies and Gentlemen let’s
Cook [Music] so far Bara mom Annie has impressed with stylish contemporary British food that is just lovely this is absolutely stuning but she worries she’s not pushing herself far enough I haven’t had any major disasters yet I think up till now I’ve possibly played it
Quite safe safe so I think I need to carry on pushing the boat out a little bit [Music] more Annie what are you going to cook for us um I’m cooking Partridge two waist two bracelets and stuffed breasts with chestnuts cerc puree and SEO cabbage Partridge cabbage
Celeriac chestnuts it doesn’t sound that interesting does it but when you put it all together and present it beautifully it will be fantastic Annie I hope so so do I Annie British classic she’s got Partridge with cabbage and salc tell is a beautiful
Dish but couldn’t you take it from Farmhouse kitchen into fine [Music] dining London based Tom has stood out since his audition I like it a lot Tom excellent but his work methods are chaotic you know you’re in trouble when he feels the need to come and clean your bench the
Guy is an absolute mess his workstation looks like it’s been done by worel gamage and he’s faulted in the last few tests I think I’ve seen a lot better things from [Music] Tom that’s huge amount of pressure on me today for a number of reasons this is an opportunity for me to
Really really really show what I’m about Tom you got double the ingredients anybody else has got I did notice yes what’s going on it’s called rabbit nose DET tail it’s Valentine of the saddle sausages made from minced leg and aul and then there’s a little awful toast wow I mean
Difficult to do but does it taste any good yeah it tastes awesome think how you wouldn’t like it to be honest I’m uh I’m really happy with this [Music] one just giving yourselfself a huge amount of work with a huge amount of ingredients he’s got his work cut [Music]
Out you’ve had 15 minutes 1 hour and 15 minutes left 26-year-old Tim has an inventive touch the reason I’m surprised him cuz I think it’s fantastic thank you I think it’s really very very clever indeed to be honest it works but this approach isn’t always successful cold
Tempo of edge this is how they eat in Japan actually a little bit cold in I think what worries me about Tim is whether he can turn inventiveness into fine dining cuz he’s a dangerous cook for me and he always looks on the edge of
[Music] lunacy there’s a risk involved in not being risky when you don’t have that element of surprise in your food you won’t get far Tim liquid nitrogen and spice dust we could probably get into all bit here couldn’t we
Hopefully yeah that’s the idea what on Earth are you doing uh well you know what samor are no samor are an American sort of campfire treat which you do to toast a marshmallow over a campfire so what
I’m doing is I’m making a mil of chocolate ganache with a marshmallow cream with a campfire sorbet but where’s the nitrogen come in and where’s the space dust explosion going to come in the nitrogen was there to freeze the sorbet very very quickly the space dust will be folded into the sorbet to
Get a crackling sound have you done this before no never done this one I know it’s risky but I hope that I come to be known as not just the weird good cook but the good cook the great
Cook I just hope he pulls it off because it is exciting really exciting [Music] throughout the competition 24-year-old mom Alice has cooked some elegant dishes it looks beautiful I’m very impressed but she can be too ambitious next time don’t bite off more than you
Can chew and her combinations don’t always work duck with lemon time and K I’m a bit disappointed come on J sorry [Music] everything is food now everything revolves around the competition it’s just my life at the moment you’re doing dessert I’m doing an aat of chocolate the first is a
Dark chocolate TT with an orange sauce the second is a white chocolate mousse with raspby [ __ ] and the third is a milk chocolate pereral your confluence back you got that little twinkle in your eye giving yourself a huge amount of work to do again
Yeah that’s me what happens if we go home I don’t want to think of I don’t want to go home you’re halfway guys 45 gone 45 [Music] left in intensive care Sister Sara has triumphed with her Italian dishes the
Pigeon on top of there is perfectly cooked for me it’s soft and it’s iron flavored I really like it but her food can sometimes miss the mark a bit disappointed I got tons of it I don’t particularly like the flavor of it I’m not in love with it either
Today Sarah’s got to pull herself up and actually cook some really Fine Food I think my Italian origin are very strong I’ve got to have to stick to what I know and that I like that I believe in like the dish I’m doing today really Sarah what Delight are you going to
Cook for us today well I’m making a red deer fillet with cucho lentils and Pini and potato frassy with a B of lentils you’re risking your life on another ballute that’s a different one it’s a different one I’m glad of that Sarah the detail today of course is all important
I’ve thought it in my head how it’s going to look it’s difficult to present pretty Italian food I think it will be just just perfect how you going to feel if you go home I feel absolutely GED vegetarian Jackie has created some exceptional dishes that’s nice back on phone Jackie what
A time to get it right but under pressure she can Panic who who oh my God oh my God I can’t believe I just did that come on get hot sorry I really don’t particularly like this meal at
[Music] all Master Chef has taken over my life in a way that I honestly didn’t think was possible it could make you go a little bit Bonkers if you kept this up for too long what are you making for us
I’m making some uh Smoky Tempe saté and a kicking peanut sauce what’s Tempe it comes from the same being as tofu soy bean but it’s got more texture in it there’s more of the whole bean in it how do
You take that street food to the world of fine dining it’s just got to be cleaner it’s got to be smaller portions it’s got to be structured and balanced and hopefully I’m I’m going to achieve that today what’s the competition meaning to you Jackie it means everything to me I want to be
The first vegetarian Master Chef [Music] finalist she has got a work cut out I think street food of Indonesia looking glamorous for fine dining I hope so for Jackie I really do cuz her heart is so in
That 10 minutes [Music] left what’s going on any um my stock boiled dry boil dry and burned can I risk it unfortunately no so I’m now just reducing down my brazing NEC in the hope that I can make a
Sauce out of that instead trouble at Mill they say big [Music] trouble 24-year-old Carpenter James is growing from strength to strength I think you have been very brave to do this dish I would have never done that myself but well done well done to you I like saage but he has
Started to split the judges over his level of skill I’ve got problems with James you can’t have problems with James after he’s done today he actually cooked a really fine looking dessert I think James has got everything it takes to make a great chef I want to
See him prove it today I want to see him step up and deliver something very smart I’m absolutely loving doing this every day rather than up and down scaffold all day long it’s uh fantastic you I’m thoroughly enjoying it [Music] so what are you going
To cook for us today I’m doing you a rectangular slice of marble cake with Rosé sbet rich chocolate sauce and sablet biscuits you’re a carpenter I am how much of you is now Carpenter and how much of you his Chef uh not a lot of carpenter
Left I have to admit I literally go home and all I’m thinking about his menus and recipes so are you finding this competition quite tough competition extremely tough extremely tough you know um you know it doesn’t get tougher than this it really is hard good luck withis thank
You James has got chocolate cake sablé biscuits a chocolate sauce Brant with S 3 Minutes last last 3 Minutes food on your plates [Music] please that’s it time’s up Stop [Music] you’re not just cooking for John and I we’re joined today by one of the world’s top Caterers ladies and gentlemen ber Deron [Music] berti deall is a top class caterer with a client list that includes world leaders and Hollywood’s A-list such as Bill Clinton Beyonce and George
Clooney I think I’m pretty difficult to impress the key to find dining is primarily making sure that what you do is the best at all times [Music] Sara has made fillet of Red Deer served with Panetta potato and pochini fricas lentil salad and chocolate and red wine
Jew I think it’s a very pretty dish I thought that the meat was cooked absolutely bang on it’s either got to be rare or not at all lovely that looks lovely bit of sauciness from the ham and the almost gaminess of that venison with the beefy mushroom this I
Like your venison is cooked absolutely beautifully I think it’s an elegant looking dish thank you Sarah thank you it’s a good dish it’s a good dish the main challenge was to make Italian food look pretty and I think I’ve achieved that Jackie has made Smoky Tempe sat sticks served on green beans and
Rice sticks with spicy peanut sauce and chili cashews the joy to see you present food like that Jackie for me the sweetness of that caramelized cashew knut I think is great I think it’s a really good balance of sweets sour salty and hot I really like
It well visually I think it’s the sort of thing if if I went to your house for dinner and I would served it I’d be delighted and I would polish the plate clean but I do think at this sort of level you will struggle to be remembered as one
Of the kind of you know the barn stormers but nevertheless a Charming dish okay thanks Jackie berti said that it was like homecooked food which I really am quite insulted by actually because I don’t think that looks anything like homecooked food
And he must have really fancy food at home if he has homecooked food like that Tom has made rabbit ballotine mins and office sausage and awful toasts with pnip puree radishes and a mustard cream sauce everything you have done is beautifully cooked technically amazing
Wonderfully seasoned and little bits and pieces here are bang on I think the balance is wrong okay I think it needs more of the puree for it to work as a whole dish but as little taste as going around a plate I think it’s a gem thank
You first of all I do think it’s a very attractive dish to look at there’s something very exciting about it I think if you ordered this in a restaurant you think you know it’s going to be a lot of fun to be had eating this dish I think it’s delicious thank
You as far as I’m concerned it is the work of a of a Craftsman that is great [Music] cooking this is exceptionally important for me this is why I was so dejected after the vegetarian
Debacle it was extremely important for me today to come back and I think for the most part I did that Alice has made a trio of chocolate puddings bitter chocolate Ginger Tor with orange sauce white chocolate mousse with raspberry [ __ ] and profeto rolls with chocolate sauce and vanilla [Music]
Cream it tastes lovely and I have a sweet tooth but I do slightly feel like I’ve been transported back to the early ’90s with this and it does look quite homemade there is something quite sort of Mumsy about it this white chocolate mousse the flavor is all sweet sharp
Raspberry in fact it’s so dominant that’s the only flavor white chocolate mousse with raspberry [ __ ] on top you don’t have the big punch of the white chocolate sitting underneath the profer roll should be crunchy with the inside
Being soft and Soggy and oozing into your mouth because you’ve tried to put three Classics on a plate which all individually takes so much work to get absolutely right they’re [Music] flawed I think I gave myself too much to do again
Don’t think they were all executed as well as they could have been which is a shame Annie has made stuffed breast and brazed leg of Partridge with salc puree cavoy cabbage spiced breadcrumbs and a madira [Music] reduction to get this dish absolutely right those legs need to be brazed for a lot longer
But I love the texture of the breadcrumbs with the spice that’s running through it nutmeg and almost five spice I was frighten this was going to be what I will say open fire Pub and it’s not I think it’s really elegant I think it looks really sophisticated thank
You I think that the combination of all the flavors work very well but I do think it’s something that i’ be very happy to eat at a dinner party thank you legs are a little dry that’s an issue but I love the rest of it I
Really do thank you very much thanks Annie [Music] I was really amazed at the sort of level of the judging they are getting so much more demanding clearly from now on they’re going to expect an awful lot more from
Us James has made chocolate marble cake with Rich chocolate sauce sé biscuits and rosé sbet so I thought that sbet was going to be my favorite I think it’s good but I think it’s a little bit
Too sweet but I think the star of the show for me is the cake it’s rich but it’s light it’s Fluffy at no point is it dry presentation this looks slightly like it came out of a cookbook that I
No longer use so I think you need to raise your game a little when it comes to plating your food up I think that everything on that plate is really well made but it doesn’t go together because the idea of putting cake in your mouth followed by Frozen ice means that
You end up with a sort of very very cold crumb there’s a good reason why ice cream makers around the world have never made sbet with cake crumb or cookie crumb in it right it doesn’t quite work James thank you thank you for your comments thanks now I’m kicking myself
If I made an I cream with that that would have been awesome I don’t think I deserve to go home yet Tim has made small mil fo with Forest fruit [ __ ] and a campfire sbet infused with whiskey and lapsang suong
Tea s Bay I think is magnificent this I don’t get I don’t get I don’t perceive that as a all elegant it looks like the size of an Arctic roll well look Tim my initial reaction is that the Samora is Clumsy there’s too much on the plate um
I’m a little confused by all of these flavors going on at the same time the whole thing just turns into one big brown mulch in my mouth on the other hand we go from the ridiculous to the sublime I think the sberry is extraordinary it does remind me of an ilay whiskey there’s
Some lapsang in there it develops on the pallet which is extraordinary it’s not just one hit of flavor uh the idea of a biscuit with chocolate and marshmallow around a campfire a wonderful
Thing but for me Tim it is too ugly it is too clumsy but I think your SB is fantastic thanks Tim thanks I don’t think that there’s anything wrong with the dish is a concept that dish was aspiring to fine dining and not quite making it thanks guys off you go
[Music] I cannot believe how much that sbet did taste like a campire would have tasted more like I want to tip my hat to you I thought that sbet was I mean it was it was fine but it was gorgeous but slightly [Music]
Weird the level of cookery in this room today I think was incredible unfortunately we have to lose one of these Tom with that plate of rabbit I thought was absolutely brilliant it wowed me really wowed me the amount of work the guy did absolutely shn I Lov Annie’s dish
Brilliant British cooking that looked to me like restaurant food the legs weren’t quite there but the spice in those breadcrumbs those breasts just cooked absolutely beautifully really lovely dish Tim despite that chocolate marshmallow concoction that sbet was a complete
New experience for me it’s the work of an incredible mind Sara that red deer with the lentils was cooked beautifully and it was a real elegant looking dish for me with Jackie that wonderful sweet cashew nut made the dish a vegan dish looking like that not easy to do Alice
Put so much work in today John nobody worked harder than and Alice and I loved that t three classic desserts on a plate she played with fire today and she burnt her fingers James had fantastic delivery on not a very good concept the idea of sbet cake and biscuits that link
Of Frozen water with cake going in your mouth together just meant you’ve got sort of watery crumbs the stand is really high at the moment I’m just GED I made mistakes there’s lots more I’d like to show I am better than that I know I’m better than that especially in the
Presentation I want to stay more than anything what are we going to do Mr Wallace [Music] good [Music] you seven should be really proud of yourselves the person leaving us is [Music] Alice sorry Alice you okay h i mean it probably doesn’t help right now but you’ve done some amazing stuff thank [Music]
You I’m really proud I got to the final seven I really am from the bottom of my heart I felt like I was a little bit out of my depth the end of an emotional [Music] journey I think the first
Thing I’ll do when I get home is get my nails done cheer myself up a [Music] bit The contestants now travel across country to their next [Music] challenge I lost my father a few years back I think he’d have been extraordinarily proud that I got this [Music] far feels really good to be in the final six I’ve just got to keep the pressure from getting to
Me it was nice to get good feedback from all the judges glad to be here but still got a long way to go I [Music] think I’m really looking forward to the next challenge I love this fine dining
Thing it’s just the kind of food that I want to be [Music] cooking you are on the set of the hit show Merlin right here magic happens literally tonight you’ll be cooking for 60 cast and crew and your food has to be
Brilliant it has to be an Exquisite banquet guys good luck off you go quietly and action the award-winning Merlin has been filming for months today it’s their final shoot and Legend reactor Richard Wilson is throwing a rap party to celebrate towards the end
Of each series I have a champagne reception to thank the crew and thank [Music] everyone I’m hoping it would be excellent of course film people do tend to eat quite a lot expectations [Music] High they’ll be cooking in two portable kitchens Tim Tom and Sara in
One and Annie Jackie and James in the [Music] other they have to get their food from those two portable kitchens over there inside that warehouse to serve the guest tonight at 7:30 they’ve got to set the table up in such a way that the people look at the food
And go wow visually it’s got to be perfect and they’ve all got to be ready at the same time the contestants have 3 hours to prepare two dishes each that they’ve designed for the banquet menu my kids would be so excited if they knew I was on the set
At Merlin SAR decided to cook an Italian classic Seafood risoto the Roto I’ve done it before obviously not for this kind of crowd I mean the pressure’s on her second dish is potato and Fontina cheese ravioli served with white truffles the challenge
Ahead is a hard one I need to make field pasta for 25 portions which would take me a lifetime how many ravioli are you making I was thinking 125 good if they take a minute each that’s 125 minutes that’s 2 hours do you have the time to make 125
Ravioli yeah I’m glad you said that it will have to be it will have to [Music] be Tim’s making yellowtail tuna flavored with vanilla and miso a parsnip doofen W and a seaweed salad some people might be put off by the combination of miso and vanilla and fish but it really
Works I still don’t know how the Miso and the tuna works with doping WS miso is actually really really a complex flavor a lot of those flavors they tie in well with the sweetness of parsnips miso and fish it’s class combination obviously yes yes
I’ve seen wonderful Creations from Tim and I know he’s daring and he’s imaginative and we love him for it but I really worry he’s going to step too far here Tom’s chosen to cook two British Classics a venison Wellington and crusted rack of lamb
Both served with roast potatoes cavoy cabbage and baby glazed carrots I’ve given myself a big task today if it comes off it’ll be very very good but uh it’s going to be a push to be [Music]
Honest got a lot of work to do Tom yep so you do V prep you going to do your wellingtons got to finish off your lamb I am behind but you know I might have to drop some stuff if I can’t get it all done then I’ll just have to make some decisions
About what I can and can’t do yeah you got a lot of work to do haven’t you yep the issue for Tom is going to be this making sure the lamb is lovely and pink and looking moist and making sure that that venison Wellington is not soggy like a soggy sausage
[Music] roll you’ve had an hour please get your heads down and Graft in the second cabin James is making duck breast ballotines with shots of beetro puree and Lion’s man pork balls rolled in rice with sweet chili dipping sauce is there anything to
Go with this beetroot and duck no I assumed like finger I didn’t realize we had to do a banquet will people know the beetroot shot goes with a duck well that’s why I’m putting them on the same [Music] tray now I’m a little bit bit worried if you’re used
To high-end buffets you sort of know what to expect last Buffet I went to we had Volant and an an orange covered in foil with cheese and pineapple sticks on it Annie’s in charge of two desserts chocolate tarts with caramelized peans and spiced custard pots with blackberry compt and cardamon shortbread these two
Dishes are pushing me a little bit further in that there are a lot of technical things that can go wrong my custard needs to cook properly without curdling and it needs to firm up just enough well we not worried it’s too wet the compot on the wet
Custard no not at all not at all it’s absolutely the flavor of it is just fantastic what I don’t understand is runny Custard with a berry compost and a biscuit it sounds like dunking an egg with soldiers it’s Weird it’s 90 minutes just 90 minutes before your food’s got to get out there Jackie is making a platter of vegan Sushi and a dessert of stuffed dates in felo pastry there’s a lot of actors out there who probably have a diet similar
To to mine so they’ll appreciate the fact that I don’t put meat and fishing my food I’m sure Jackie will turn that something pretty cracking even if it is vegan Jackie are you going to get it up on time slightly worried about how behind I am on my prep
Actually it’s just way more time consuming than I ever accounted for get your head down get my head down work [Music] work Jackie I think has got a lovely menu That’s sushi but she is so so far behind I hope the vegetarians aren’t that hungry cuz they’re going to be fed
[Music] last with prep well underway Richard Wilson comes to check on progress I like parties with good food and very good booze hello hello hello hello oh my sorry open oven get these in I have this drinks
Party every year they’re very big eaters so I’m just delighted that uh we’ve got real Specialists uh they say will be very very delighted with what you’re going to get right what if I’m not then I’m going to shoot off rather quickly good luck we looking forward to it cheers bye
This is his party and it’s amazing of him to put his trust in us and he has no idea really whether we’re going to do a good job so I think it’s quite Brave of him and I hope it works out
All right hello hello hi hi so timing is of the essence it is and what’s this here I’ve got some red kale going it’s going to go into the seaweed salad where abouts are you from Tim I’m from the United States yeah what are you doing here uh I’m I’m living here trying
To make a as a professional chef my wife’s English are you enjoying it I’m loving it yeah it’s amazing typical kitchen is quite hot how many of those are you doing five five and
I’ve got a rack and I’ve got a rack of lamb as well to do good Heavens to do well I’ll leave you then okay I thank you very much it’s going to be uh extraordinary good luck thank [Music]
You you’ve got Jackie Annie and James in that kitchen and I’m pretty pleased with them John it’s spotlessly clean it’s efficient in the out of portable kitchen we have chaos and mess Everywhere there’s something exploded in here looks like a bomb’s gone off the mess what’s going on um just in a bit of a rough get yourself a broom on this floor get yourself WIP down and sort yourself [Music] out no but this is a joke
Guys it really is got Sara rolling out pasta flour going all over the place dreaming about raboli we got Tom trying to peel potatoes we’re only out pastry and doing lamb all over the place trying to do two things at once and I’m forgetting what I’m doing and
Getting mixed up and we got Tim who’s up the end making some concoction it’s chaos I’m going to get a broom yeah I was going to say the same thing but [Music] yeah you guys are doing really well because next
Door it looks like a bomb’s gone off Tom’s in there oh yeah you’re right there yes good as new looks cleaner in here guys thank you you’re [Music] welcome there’s an hour until the banquet must be ready where are we Jackie behind very very very
Behind I’m never going to get it done what I was thinking was I get the Savory food out and then come back and finish off my pudding cuz my pudding is pretty much finished good
Good and we got a enough duck done the duck is done my last batch is just poaching now so that everyone’s going to get about that much duck everyone’s going to get whoa whoa whoa whoo all
Right all right well look it’s just I don’t know I don’t know all right all right all right all right don’t panic Don’t Panic Don’t Panic sar’s been making ravioli for 2 hours she’s made 100 but
Has still got 25 to make I’m panicking actually because it’s a lot of work it’s a lot a really a lot right how’s the resultto whato how’s the seafood Roto come on come on come on come on come
On the seafood Roto I’ll put it up in 10 minutes time and just finish in the last few [Music] portions Tim has got his seaweed salad all done it’s all on plates it looks absolutely fantastic
As for the other main course the tuna the vanilla the parsnip I have no idea what’s going to happen God I was so relaxed in the beginning with 40 minutes till service Tom’s just finished prepping five Venison wellingtons and his racks of lamb they need to be in the for 25 minutes
They need to go in for about 15 it’ll be a bit of a crescendo at the end I think at this [Music] right on set they’re filming the final scene s months of hard graft is nearly [Music] over
Okay guys here’s the news as soon as we call their wrapped you’ve got to get your food over there and set up it’s going to be probably in half an hour’s time how’s that sound absolutely no way I’m getting this food ready in half
An hour godamn I’m not going to get the dessert done at this rate this is just a [Music] nightmare Annie’s spiced custard pots are ready she now needs to assemble her salted chocolate Tarts I’ve got to get the filling up so right and the caramelized
Be can so there’s plenty to do and plenty that can go wrong James still has 50 Lion’s main pork balls to roll what’s happened James the port balls were going to be rolled in the rice and then steamed and then they go all spiky and pretty and lovely but
I made fatal therea my rice overdid I’m just a bit gutted it’s not going my way [Music] whatsoever couple of my Tarts and cracks I’m really happy with the flavors of everything but it’s not getting to look it’s most impressive with just 20
Minutes to go Sara finally gets started on her Seafood risoto don’t want to burn this and Tom checks on his venison wellingtons back the couple minutes CU they not all the way through open the other door from his b this one Yeah completely raw man I don’t understand they’re just not Cooking the big issue right now now and there is that these guys are opening their oven doors all the time they keep on opening those oven doors it’s going to get cold the Wellington will go soggy yes I’m slightly scared about the pressure they’re under right
Now it’s moments before service all the contestants are running behind I think they lower kit just hope they get it on time [Music] can I ask you to move to that one cuz I can’t get yeah yeah meeting this right
Cheers that’s the problem though I know oh right you can’t be you can’t be doing that James over a vegan pan well I know I know but he needs to move over there there you guys they’re on their last shot right which means you’ve got minutes is this cooked yes cooked
He the Lamb’s not cooked it’s been in there for L yeah because you keep opening the oven yeah got take stuff out risoto it’s ready pasta is that cooked it’s going in nothing’s gone in yet no but it takes 2 minutes I don’t want to overdo it I got
Go thank you very much that’s a wrap than you thank you one and [Music] all ladies and gentlemen that’s a wrap got start moving please let’s go whoever’s ready over you go I’m coming you are coming thanks Annie is it raining no no it’s not Raining this is mad Richard Wilson’s in there already I think he’s wondering where his food is oh I hope we don’t let him down tell you now the desserts have already gone which is of course the first time the history of catering desserts are up before the main [Music] courses I’ve
Literally got a plate these last few Valentines and that’s made done don’t want to open the door put all your stuff on the trolley all my other stuff isn’t ready I’m taking these over I’m coming back go then go go don’t trip over please [Music]
No go yeah see you [Music] later John that’s it good man go go go go [Music] go watch out for the cable yeah over while the others get their food out Jackie’s back finishing her date stuffed felos
Oh come on just be enough butter for the last one come [Music] on okay all right and [Music] down keep going Jackie keep [Music] going when he brought that lamb out of the oven it wasn’t cooked properly I looked at every single bit it’s all cooked
Fine is there more still in the kitchen yeah then get it let’s get it go go go go go go Go Ladies and gentlemen uh the bouet is open help yourselves and enjoy he it looks amazing I’m very excited about this whole thing it looks very nice as it would do this is Master Chef why wouldn’t Tom’s made venison Wellington with potatoes glazed carrots and cabbage just had the venison
Winnington and it’s absolutely fantastic cooked to Perfection Tom’s second dish is herb crusted land the meat is just flying out the door pretty much everything and favorit the ravioli twice of us ravioli coming Sara has made potato and Fontina cheese
Ravioli and a seafood risoto my favorite was the risoto the seafood boto absolutely fantastic James has made pork balls with sweet chili dipping sauce and dark breast ballotines with beetroot puree I had the duck nice mix of flavors fell apart in the
Mouth quite nicely really enjoyed it you got more duck you’re out of duck yeah I’m just got it I didn’t get enough of it out man they eat like animals Tim’s dish is the experimental vanilla miso yellowtail tuner with parsnip doofen no and
A seaweed salad I had the seaweed salad which is nice and the fish was gorgeous oh really good really good Jackie made a platter of vegan Sushi and a pudding of frangie pan and pomegranate
Stuffed dates in felo pastry I was a vegetarian um and I thought it was good but maybe not the best for dessert Annie has made salted chocolate tarts with caramelized peans some people saying oh it’s a bit salty like it’s salted and spiced custard pots with blackberry compt and cardamon
Shortbread it’s a bit sloppy isn’t it a bit I’m done I got nothing left everyone is saying how wonderful the food is all these people had lunch today and they now got plates this size and they all say it’s great so it’s a great [Music]
Success I think they did a brilliant job at the quality of the food in there is fantastic you look at the amount of people that come up for seconds thirds some of the bigger lumps come up for
Fours Tom today I think fed most of the crew and the cast good job at one point I was really behind and the fact that it all went out and it all seems to have gone down pretty well I’m
Pretty proud of it actually Sara’s Roto was lovely a pastor was an absolute dream both of those dishes went as well I got a fair amount of very very good reviews I was on time kept calm kept smiling I’m happy Tim the tuna with the Miso that went that went
Even I wasn’t sure about vanilla and miso and fish but man it was really good I thought for James today game of two hars wonderful duck but his issue was he didn’t make enough then James had the Little Pork balls should have had rice around the outside it was okay but
They weren’t anything special pretty gutted really I’ll be honest with you pretty gutted I think I could have done better than that at first Annie looked like the one who was going to really shine today chocolate Tarts caramelized peon nuts it looked great
But really rich really just very very thick and chocolatey and his other dessert I don’t think the custom the blackbery was right bit disappointed my food doesn’t look as good as it should do it’s not perfect but you know I got it out so that’s the main
Thing Jackie her Sushi didn’t really move and the dates the stuff dates for me very very sweet I think she just got herself in a bit of a tears I found that my toughest challenge so far actually I’ve done better they’ve done a brilliant job b six there’s
Nothing but happy content people in that tent but they’re going to have to keep on working really hard because really soon we’re going to send one more of these guys [Music] home next time in the world’s most iconic University the fine dining challenge
Intensifies well I’m going to be out to row for this college after this there is a thing of too many Cs and it’s kind of if everybody’s going at it they’ll have to push their creativity to the limit because one more contestant
Is going home we’ve brought in a guest judge to help [Music] us [Music] oh
5 Comments
thanks for the upload
The caterer guest judge was spectacularly snobby. I thought he was pretty harsh considering they are not professional chefs he is judging.
She thinks that her vegan food is just great!
The line of the episode: "some of the bigger lumps come up for fourths.."🤣
If you do have to face a gang of clowns, always go for the Jugular! 🤹♂️