60 Chefs Compete For the MasterChef Title | S3 E1 | Full Episode | MasterChef UK

Out of the thousands who applied, 60 amateur cooks have made it through to compete over five weeks of heats in the MasterChef kitchen.

Welcome to MasterChef UK! This channel highlights the best moments from the world’s favourite cooking television show. MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef UK to find out!

YouTube Playlists:
Best of MasterChef UK: https://bit.ly/3fxZhH2
🍴 Tutorials: http://bit.ly/2tpBFcT
🍳 Celebrity MasterChef: http://bit.ly/2tDOL7W

Follow MasterChef UK on other Social Accounts:
Facebook: http://bit.ly/2smjp1n
Twitter: http://bit.ly/2pIqUgy
Instagram: http://bit.ly/2rzfmB2

#masterchef #masterchefuk #howtocook”

Master Chef is back I’ve come into this to change my life two expert judges to decide who wins we’re looking for a great cook who can make it as a professional someone to turn our exceptional food Under Pressure I’m very competitive person yeah I desperately want to win this the prize

To work in a top restaurant this competition just get get tougher whoever wins it’s going to change their life I want this so badly Master Chef is going large these six contestants all want to become the next star restaurant chef but in this program only one winner will get through to Friday’s

Quarterfinal they they face three tough tests they have to invent a dish from scratch you’ve got the blend of the sweetness and the sharpness bang on they have to survive the pressure of working in a professional kitchen these people paying customers in there they’re hungry

They want to eat yeah let’s go and they have to impress the judges with their own recipes if you went to a restaurant and somebody put that in front of you you’d be going ah yeah winner all in just two days well welcome to to Master Chef we

Want you to prepare us one very competent plate of food when you finished this task three of you will be going home good luck it’s the quick elimination test deciding which three stay are Judges John tood Top Chef and restaur but we have to remember these are amateurs these are people who cooked

In their own kitchens and only their own kitchens and food writer and ingredients expert Greg Wallace what I’m looking for today is competence I want to see somebody who is not thrown by the ingredients the contestants have 40 minutes to invent a dish and cook it from today’s ingredients which are

Chicken palah ham goat cheese peas mushrooms rice potatoes chabat Tagan figs and rhubarb they can use as few or as many ingredients as they like Victoria wants a new career using the skills she’s honed as a housewife and mother of four I have produced four children I’ve supported my husband and

I’d like to do something for me now you seem like a fairly confident person you’ve been cooking quite a while Bel who do you cook for my family and friends and I’ve been doing it for 30 years would you tell me exactly what you’re cooking for me a risoto of salce

What liquid is the rice going to absorb I don’t know 29-year-old sonnel is an experimental cook who hopes her unusual combination of ingredients will get her through to the next round I love experimenting with things that are unknown tiny little ingredients that nobody’s ever heard of and I like pushing them to their

Limits you seem quite feisty you seem sort of fairly confident about yourself it’s going to reflect in your food yeah ballsy food I’m not afraid to try new Things John you’re shaking a little bit there you okay I’m definitely nervous nervous yeah why are you on here today then John cuz I love my cooking and who do you normally cook for um well my misses every night and uh any friends I mean they’re queueing up to come around

Mostly so what you should charge and then jump well sometimes I do construction worker John lives and breathes food and hopes Master Chef will launch his cooking career Master Chef is my life now until it ends I don’t want it to end I want this so badly Master chefes you got 20 minutes

Left tell tell me what would you expect to to get out of winning Master ship I would love to have a dream of a little restaurant in the country RAF veteran Don feels it’s his last chance to make his dreams come true I’ve come into this to change my

Life and the only way I’m really going to change my life is to win this you’ve got 10 minutes left Helen is a corporate High achiever but is desperate for a new challenge I’ve always been quite successful in my career but it would be amazing to be able to do something that

You’re passionate about Helen hello where does the Love of Cooking come from probably hunger do you have a style pretty informal pretty casual 23-year-old Tom hopes his eagerness and energy will get him noticed hey very driven someone tells me to do something I’ll pick it up straight

Away Tom why are you here why are you on Master ship to win because well I want to be a chef more than anything guys you have just got 2 minutes and your food should be on the Plate that’s it finished done first up is mother of four Victoria she’s made pan fried chicken on risoto made without any stock will this impress the Judges I think for you know a bag of ingredients who haven’t seen before we’ve done okay I don’t know whether I’m really unhappy that you attempted the risoto with no chance of making stock or I’m delighted that you actually managed to get to get it moist I can’t decide which way to go

Experimental cook sonnell has used the most ingredients and she’s made crostini with chicken figs goat’s cheese peas and Chutney has she overdone it chewy bread taste of sweet figs chicken lost in it who knows I like the idea of the fact you’ve made a Chutney and then on the

Side here we’ve got an addition of looks like some goats goat cheese on the side of it yeah maybe should have kept it a little more simple I think as far as flavors go I I there’s there’s nothing really distinctive there’s nothing which is really powerful you obviously got a bit of

Talent you know what you’re doing um we just you know need to calm you down a bit probably RAF veteran Don’s made crispy chicken with mushroom and taragan will his dish bring him closer to his restaurant dream that’s very strong in taragan yeah if I would say one thing to you I don’t

Think you should cook a potato and burn it sly okay M Tom’s wrapped chicken contains some garlic mushrooms and he served it with mushrooms and goats cheese on a piece of Chabata your chicken is drying y Woody Rich mushrooms salty goats cheese then the chicken and then the ham it’s good the flavors are right the combination is Right High achiever Helen wants to show her technical ability with her chicken and goats cheese wrapped in Palmer ham served on a potato

Rosty there’s a nice saltiness that goes to that ham on the outside and the chicken is lovely moist the figs are in there and I don’t know if you need those what you have done though is you cooked what I would consider to be a competent fairly clean plate of food that’s a

Pretty good start thank you construction worker John is risking his dream on French toast with rhubarb and vanilla ice cream I think for a start you should be applauded because you’re the only cook in here it didn’t go straight for the chicken I think you’ve got the blend of

The sweetness and the sharpness on the rub absolutely bang on thank you yeah problem we’ve got is this texture of that bread in the center because it is quite thick and it’s also made from olive oil and therefore it won’t soak the egg up because the olive oil’s

Resistance inside the bread I was nervous I mean this is so important to me I just wonder what would happen if you weren’t so nervous let me show you John and I have now got to judge you you leave get a cup of tea wait for us

To call you back in thank you very much well done everybody it is the first test we know that three people are going to go home I would like to get rid of Victoria she should never ever have attempted risotto in the first place without a stock to do

It with she wants to prove something to herself that’s great but actually what we’re looking for is we’re looking for Master Chef are we agreed then yeah yeah Victoria goes home bye I see with Don that he’s got the right ideas but not the right execution I don’t think you

Should cook a potato and burn it on Master Chef Don ain’t no winner of Master Chef in no shape of guys so I think Captain the Chase he gone the most well constructed the most well conceived plate came today from Helen the chicken was moist it was wrapped in the ham the

Ham was crispy yes the figs were not quite right but it was clean it was well cooked well executed good techniques and I think Helen deserves to go through absolutely I really want to do this and I really want to succeed so um it feels

Like there’s a lot on the line really if you like I agree with you I think she should go through absolutely okay so Helen’s in Don and Victoria are out we’ve got three left John is’s the only one brave enough to go right I’ll show them that I can do something else other

Than fry this chicken I’ll go away here crying if I’ve not got through I’s be honest truth I’ll probably cry if I get through what he did deliver was a nice little dish which we like to eat now look Tom is a cook that can be molded

Because he’s at such an early stage in his cooking I don’t think I’m the best cook here I think I could be the best cook here given the um the time and sort of input that people need to give me I like the idea of the chicken delicious

But mushrooms and the goat cheese on a piece of dried bread a labber dry bread didn’t work I don’t know how controversial this is for you but I don’t like the style of son M well okay G explain why well because she had no clear idea at all about where she was

Going to go with that food it went fig it went chicken it went cheese it went bits of uncooked fig I think I may have overdone it with the figs um too many ingredients I understand the dish didn’t really come together but actually there were Parts which were very clever and I

Didn’t see that with Tom’s Food first task is over and three of you are going home Helen congratulations your stain Dom Victoria sorry guys you’re leaving us thank you thank you okay John congratulations you’re cooking tomorrow thank you thank you so it’s between you sonnel and Tom sonnel Tom sorry Tom you’re leaving us congratulations Tom

Congratulations guys well done done when it came down to Tom and I I really didn’t think I would get through so relieved I never knew it would feel this good to go through I feel fantastic I’m absolutely over the moon for the moment they can relax but

Tomorrow the pressure is on as they face two more daunting tests it’s early morning on the second day of the competition and the contestants arrive at malmon a stylish restaurant and hotel serving modern European cuisine in the heart of London John John son please to meet you so basically today we going to have one on each section one on a sauce one on a fish one on a hot start of garnish head chef John has high expectations for his new team got a lot booked for lunch he

Going to be very fast very busy service so listen to what I’m I’m saying and loads of energy after a busy hour of prepping and learning the first orders come in Helen’s working the grill where she’s in charge of all the stakes and lamb main

Course and check on lamb too Ste for it too much not aw get ready okay first cover yeah look Lively guys but High achieving Helen is too eager to get started an expensive mistake Helen take the steak off truck it in the bin I said get ready yeah in a minute we’re going

Get ready I’m giving you warning I didn’t say go I said get ready okay listen to me and check on for cover asparagus salad parfait two Bri table 14 John is in charge of the swordfish black gream and asparagus dish it’s proving very popular how long john two brim 3 minutes

Chef 3 minutes you got two yes thank you Chef yeah you need to hurry up got hungry people out there sorry Chef 17 as well yeah come on let’s move mate with four dishes on order Jon’s nerves are getting the better of him oh Johnny let’s go salmon swordfish

These people paying customers in there they’re hungry they want to eat yeah let’s go yes chef sa Gish I think it’s more difficult I think they imagined the Heat’s a factor okay got check on two scallop one parf one GOI top son one scallop son yes hello sonnel yes Che on

The other side of the kitchen sonnel is in charge of the scallop starter and all side orders it’s harder than I ever thought it would be it’s intense one scholar coming up okay that’s it let’s go son’s first attempt at the scollops is Fault free and Chef JN is very impressed that’s It back on the grill Helen’s determined not to make a mistake again it’s better nightmare but you just got to keep with it otherwise you just lose it soon Helen begins to produce use faultless plates of food Helen nice cooking on the lamp keep it up like that

Yeah yeah it’s halfway through service and normally experimental cookon is focused and producing great restaurant food I’m it I love it on the plate on the plate yeah come to the pass with it with the two girls going well John is still struggling John yes chef where’s the asparagus John John asparagus

Yeah Chuck in the bin get new one on quick let’s go get in the bin sorry Chef just hard work keeping up with everything keeping your eye on everything really I’m doing my best a after three hot and stressful hours John and Greg meet headchef John

Woodward to see how they got on tell me about Helen cooking was okay but she’s a little bit mechanical didn’t have much touch a little bit robotic overcooked a couple of steaks how did John get on JN is very very uh Keen very passionate but when the check started coming Jon seemed

To just lose it I just seemed to be bit like a headless chicken and sonel uh sonel was very good a lot more passion lot more desire um seem to enjoy her cooking a lot more if you had to employ one of them which one if I had to I

Would employ sonnel she’s got the ability she’s got the passion the desire now they’re straight back to Master Chef HQ to cook their best two course meal yesterday son’s experimental food got mixed reviews but she impressed in the Pro Kitchen can she now shine with her outlandish flavors and become a

Winner the judg has applauded JN for his rhubarb dish but nerves have just let him down now he’ll have to cook the meal of his life to make up for lost ground Helen’s technical ability impressed the judges and she finally proved she could cope with the pressure of the restaurant It’s the final Test welcome back we know you’ve worked hard already but this is the first chance we get to see your food at the end of this we will have one course final I wish you the best of luck your time starts now they have just one hour to cook a

Two course meal of their own design only one of them will win a place in Friday’s quarterfinal Jon’s nerves have let him down so far can he control them enough so he can show the judges what he can really Do what are you going to wow us with John what’s going to make you a quarterfinalist um well what I’m cooking today I’m going to do a rack of lamb with an anchovy crust and for dessert I’m doing a grilled Alaska yeah John have you had fun so far

Um I’ve definitely been nervous now what you got to do is get control of yourself and your nerves and deliver it Che CU it sounds great sounds good John thank You John’s using the Aires with his lamb which is great way great way to season very ancient way of seasoning lamb I like the idea of the raspberry ice cream it is to want to do something interesting and I think that has to be part of it you’ve had 15

Minutes experimental cook sonnel is hoping her original menu will prove she can successfully bring difficult flavors together I think you’ve got some fascinating food going on here I’m basically being who I am which is a Brit Asian so Asian Anglo style of food it’s British it’s not mixing it is what it is

Um and it’s what I am so that’s what I’m trying to show so now do you think you’re going to have enough time to do it y you leave me alone some of sel’s ideas are absolute delight and she is put a lot of working to you’ve only got 20 minutes left guys

20 minutes left Helen why are you here at master cheef I’m hoping to change my future to to do something different with my life at some stage can I ask you does anything ever phase you Helen cuz you seem about as calm and as calculated as

The quiet assassin it must be my face but it’s it’s not how I’m feeling how are you feeling very nervous and running out of time Helen showing technical skill with her scollops and roasted turbet with beans and fennel but will it show enough flare to make her a quarterfinalist the problem I’ve got

With Helen is her food is comp I’m not getting any surprises at all and no Delight from it they’ve all got good ideas but it’s just a matter now what they’re going to deliver that’s it finished time is up John’s dreams are resting on anuban crusted Lamb with papat potatoes then

Raspberry oat and honey grilled Alaska having the lamb that is is a big big problem for me I got the mint in the peas I don’t think it’s a bad attempt lovely salted down Chubbies wonderful fresh mint great peas and the one thing that’s missing there’s no

Taste of lamb now tell us the problem you had with the pudding well the ice cream didn’t set just turned into custard so to go with it and what we’ve got this wonderful raspberry flavor that sticky merine that goes on top it’s just it’s very sweet I think that’s a real shame yeah

That’s right I’d love to have a go of it perfect but yeah there is no escaping at the moment that it’s a slop I’m absolutely gutted but can’t do much about it Now experimental cook sonnell has made spiced Lamb with sfire broad bean salad and saffron potatoes for dessert she’s made a rose palet of TW biscuits Indian soft cheese and Rose caviar see the thing is at the moment we’ve got some extraordinary flavors going on here we’ve got stares and

Cinnamon and cumin and coriander wow I’m a spice Queen I don’t overdo it I got to say you’re right your spices aren’t overdone they are subtle they’re really interesting they’re some very interesting flavors but I don’t know if that’s by fluke wow there are eight nine flavorings

Going on there so you don’t pick up very much lamb at all okay so let’s move from your lamb main course to your rose pallet dessert yeah let’s give this a fair crack of the whip good the lightness of that and the different flavors that play out their

Story I think is an absolute Delight thank you Helen is hoping her scol up Panetta and P starter and her roasted turbet on spiced beans and fennel Maine will take her through to the quarterfinal let me start by saying I think this is a very attractive dish thank

You you’ve got slight mint in the peas sweet scallops salty crispy bacon what you set out to do you have actually accomplished 100% if you went to a restaurant and somebody put that in front of you you’d be going ah yeah winner that’s great thanks let’s

Move on to your main course I know without even trying right the beans and the fennel no way is it going to work together is is is is a struggle for my palette a real real struggle it’s really interesting I totally agree with Greg said but what I do like is I love

This big piece of fish it’s so rich it’s so delicious and the meat of that fish goes to that Papa and those beans I don’t think you need the fennel at all yeah I think it’s a a real shame because in a way it’s saying

To me do you know I was coming on Master ship and I wanted to show them something else and I wanted to really really work that’s thing isn’t it you do you want to show as much as you can do two of you will be going home and we will have one quarterfinalist

Thanks very much see you that was really really I thought was going to cry at the end of this is Master Chef all right first and foremost they have to cook these dishes competently they’ve got to sweat Blood and Tears to get that title the most difficult thing is to take these people

Who are amateurs and actually make them ready to become a professional cook that John I think he lives and breathes food if he cooked that lamb another thousand times he wouldn’t cook it as bad as did it today I’ll have to reevaluate my life really if I don’t get

Through because um this is a life thing for me it’s not just a competition we can forgive little mistakes all over the place but when you’re talking about the main item on your main course not working and the main item on your dessert not working I’m really sorry but

It’s over I’m unsure about son I really am unsure the one thing I have seen though is I’ve seen her work in a very very impressive way the way she made a TW the intense flavor of that cheese cream with the saffron and the pistachio nuts to get that many flavors

Inside one mouthful I think is impressive not particularly a dessert person but I wanted to push myself and try something she didn’t succeed at all for me with that main course I was looking for lots of different different flavors I think that is ill conceived okay Helen I think she did the

Best job today you seem to do things so effortlessly and then what came up were two very well constructed well cooked delicious courses that stew with the bot beans was great but big mistake sticking that fennel on there so that touch there was I don’t know what was going on they

Were absolutely right the fennel didn’t work with the halet and bean dish now look Helen’s food although competent although tasty it’s not the sort of stuff Champions are made of the problem I’ve got is I can see Helen is a great technician but is there that inventive streak that sort of really interesting

Sort of food streak that solon’s got you can pick out positives in both these girls Well firstly thank you very much indeed you work really hard and I thank you for that unfortunately two of you will be going home we have picked a winner a quarterfinalist and that person is Helen congratulations Congratulations I’m happy for Helen but at the same time I’m so gutted good luck I’m win I had a lot more to give and I would have loved the opportunity to do it but hey because mastership was so important to me my nerves really got to me I’m gutted

Obviously but I still want to pursue a career in food because that’s what I enjoy the most how you doing I’m all right how are you well I wanton it you did I did I’m in the kitchen now I just won it I you want it girl Peter daa and Dean back here to cook for us again I hope that John and Gregor are impressed with with what I do today my style of cooking has changed and the way I cook is different Mass Chef’s definitely changed my life I’m no longer a digger driver