Contestants must face three tough tests to get through to the next round. Will they cope under the pressure of the professional kitchen?
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Master Chef is back but I really think this is something I could do 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 no one um yeah it mean everything to
Me the prize to work in a top restaurant this competition just get it’s Tougher whoever wins it’s going to change their life I didn’t want to that them win I don’t want to mess up 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 face three tough tests they have to invent a dish from scratch very very salty my palette is slightly stripped they have to survive the pressure of working in a professional Kitchen Two sea track start followed by One V scop one fish the day and they have to impress the judges with
Their own Recipes all in just two days welcome to Master Chef 40 minutes one great plate of food your time starts now it’s the quick elimination test deciding which three stay are Judges John tood Top Chef and restaur all I want to see is a competent cook who understands the ingredients
They’re working with that’s all and food writer and ingredients expert Greg Wallace anyone who’s chucking it in Suck It And See It won’t wash here they’ve got to understand flavorings they’ve got to understand the food the contestants have 40 minutes to invent a dish and cook it from today’s ingredients lamb
Mints cucumber mint felo pastry Greek yogurt Peter bread leaks dark chocolate and orange they can use as few or as many ingredients as they like Elder is a tour guide but she doesn’t believe in Direction in the kitchen I’m an intuitive cook and that means there’s a bit of drama things don’t
Necessarily go exactly according to plan I do not necessarily consult the recipe but I do enjoy that Journey why are you here on Master Chef in AER I’d love to have a career in food but I really think um that I’ve got something to give in experience and enthusiasm Scottish civil servant Kirsty
Has been cooking since childhood and it’s all because of her mother my mom really can’t cook so I started cooking my own meals when I was at school cuz I thought I don’t really want that I’ll cook my own and I just got more and more into
It Kirsty are you okay you know what you’re doing uh yeah what are you doing pretty confident little cofas with some mint and yogurt dressing I’m see what happens sounds quite nice Ben has already left a successful career as a head hunter to open up his own
Cheese shop but his sights are set far higher I’d love to be recognized at the kind of Michelin star level that would be a great recognition and something that I would be proud of saying I achieved in my life you’ve got a successful business okay why on Earth
Are you on master um I don’t get to express my creativity through the business cooking is where I get a chance to do that that’s what I really enjoy is um being able to express my creativity through the cooking seeing people enjoy that what about just cooking with cheese
I don’t think you should mess too much with cheese I don’t cook often with cheese and if hopefully I get to this the next stages you’ll see there isn’t any cheese at all like what you say Ben nice to talk to you Ben thank you you are just over Halfway Chris what are you up to chocolate in a ban Marie there um hopefully it’s going to be a chocolate sauce and this is going to eventually be an orange to play are you going to manage that Chris I’m going to try my very best what’s your job now I’m doing
Bar work at the moment and I’ve applied to go to caon college wannabe Chef Chris believes winning Master Chef is his first step towards his ideal life the dream is to have a tiny place in the middle of nowhere in France and cook a few meals a day but to have a wonderful Reputation finan IAL analyst Rebecca wants to test her cooking skills and pursue one of her great passions all through my life I’ve kind of thought you know um I’ve done what I was supposed to do you know I went to University you know I did my degree and I work in know
A very solid job and I you know I pay my mortgage and the cooking is always there in the background and I just need to know one way or the other if it’s um something I can do what are you making for us Rebecca I
Think this is going to be a soup a soup oh good good flavored how ingredients what you can potato um see where we go and has anybody ever criticized your food how time flies when you’re having fun you have just 10 minutes left Mike you look confident since you
Came in yeah I I like the ingredients the sort of ingredients that I cook with at home what are you going to give us spicy lamburger and a yogurt and mint sauce 36-year-old Mike found his priorities in life changed dramatically after a serious illness I’ve had several careers I was a
Stock broker in a former life um and then I I got ill and I had cancer and I recovered from that and part of that recovery process was just thinking Life’s too short and thinking you I want to do this I’m a creative person one minute whatever you’re doing plate it
Up that’s it time’s up all done all finished Mike is hoping his spicy cofs with a yogurt cucumber and mint sauce and balsamic leaks will be his gateway to a new Life there is something here which is very very salty cuz it’s wiped away all the flavor of the meat my palette is slightly stripped Mike unfortunately I think the idea of balsamic on there is completely wrong it just doesn’t fit in with the Middle Eastern or even a Greek Turkish dish at
All Rebecca is looking to show off her skills with a leak and potato soup and a Twist of orange zest why Rebecca in a in a in a nice bowl of a tumnal soup have we got some orangest I think I was thinking about cutting through the creaminess and
Getting it just a tiny bit of um tiny bit of sharpness in there can you remember the last time you might have eaten an orange with a potato um at the moment no there’s probably a really good reason for that leaks cook through perfectly potatoes are falling apart which is
Absolutely lovely I just wish you have had the courage to go well look that’s a bowl of soup I’ll leave it to that I don’t one is pretty set up with with oranges and okay Ben is hoping his lamb patties with cucumber mint salad will show he’s a potential mishan star
Chef the flavor of the Cucumber is lovely and fresh a little bit of sweetness a touch of salt and then your meat kicks in right at the end if I’ve got one small criticism I think you could have seasoned those up and made them really highly seasoned yeah I think that’s fair to
Say home cook Kirsty has opted for lamb cters with with a mint yogurt dressing a honey glaze and a coriander garnish firstly you can’t make something look more attractive by putting a wilted dying leaf on there this looks a little bit pink to me that’s a little bit worrying Kirsty
Okay they need a lot more seasoning okay wannabe Chef Chris is pinning his French restaurant dream on a an orange sule with a chocolate sauce but his sule hasn’t risen you happy Reas chocolate SAU the right consistency it’s a little bit thicker than I would have liked okay well you’re an honest
Man no it’s it’s too eggy okay enough and uh and not enough orange but look mate absolute full marks for attempting something as difficult as that I don’t get any orange at all but it does take like Yer pudding tour guer melder is risking it
All with a lamb mince filo pasty and a tomato chili sauce the main flavor I get in there the Mel is is the mint to me something which actually needs a lot more work you seasoned your meat really well but the oil seeping can you see how wet
Okay we got to find three of you to go through you go out there get yourselves a drink John and I are going to make the decision okay I like Ben I think Ben C the p p of food today he was honest about what he did he’s stuck
To his guns and I say he’s got a game plan poor old Kirsty that was the worst plate of food here today by a country mile raw cuters you put a dead leaf on any plate you’re telling me you’re not going to eat the food why should you
Expect anybody else to eat the food at home I really quite good but today the pressure got to me and I think think come off back to Glasgow I’m really sorry but I do not want to eat a m sponge with oil Melda doesn’t really have much Direction with her food really
Really really greasy okay what about Chris I love him he’s 22 years old he’s very young he’s very enthusiastic but God did he make a cream hash of that orange Sul I shouldn’t have cooked what I cooked um I was out of my death doing a Soule when I haven’t practiced it
Before I should have stuck with something that I know a bit more about but you got to give him a go Imelda and Kirsty are out Ben and Chris are staying but with only one place left the fate of Rebecca and Mike hangs in the balance Mike my word there was a
Good three and a half kilo of salt on that little plate oh yeah now where’s his pallet the plate actually looked really good he had an idea of what he was going to do from the start he had a vision he saw those ingredients and went
Okay fine I’m going to make that I’m really worried about a man who would do a middle eastern dish and then put balsamic on his leaks I thought John and Gregor were a little harsh about the balsamic it’s only a little hop over the water really to the Middle East from
Northern Italy but Rebecca did exactly the same thing Rebecca turned around and made a really good honest bowl of soup which actually was quite well flavored and then decided to Great orange line on top wasn’t very much of it in fairness no I know tiny amount of zest what for
Where does that come from this is where it becomes difficult for Us thank you all of you for working so hard we have to make a decision and it’s always difficult for us but you know the rules three of you are staying three of you are leaving us Ben you’ll cook for us again Ben well done Kirsty and
Melda sorry ladies you’re going to have to leave us we have to lose one more Chris you’re cooking tomorrow Chris well done Rebecca we’ll see you tomorrow Rebecca sorry mik well [Applause] done you just couldn’t call it was really really close I’m just so pleased to get through I’m surprised shocked and
EC static to be through I really didn’t think I was going to make it I’m still determined to get through to the quarterfinals um and no offense to them but I don’t want to let them win I don’t want to mess up 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 and the contestants arrive at Rex Whistler a restaurant serving modern British food in London’s famous art gallery Tate Britain Chris Rebecca and Ben will now have to prove they can stand the pressure of a professional kitchen they’ll be working under the watchful eye of executive chef sha Davies in a hectic lunchtime service nothing goes out of this kitchen unless I myself happy with it so if it’s not
Good enough it’ll be done again okay so listen concentrate and I going to see some passion and some action the doors open and with over a 100 people booked for lunch there can be no mistakes main course three chicken Bea yes chef Rebecca is juggling the hardest dish of all crispy chicken broad
Bean valute and a mashed salad ow ow ow I think I’m I think I’m coping with the pressure okay Rebecca come on lost my tongues Chris do scallops yes Che wannabe Chef Chris is making scallops with the lobster crab sauce but his first plate is not up to
Standard you see your scops you want a bit more color on those actually okay A bit more color meanwhile Ben is making seab Bass with fennel he immediately takes to service very nice very nice very nice I’m getting them out no mistake so far fingers Crossed Young Chris is a fast learner and is soon working like a pro Compliments from table 12 said the scallops were fantastic well done thank you Chef after coming here I definitely want to work in a kitchen it’s been absolutely amazing but halfway through service Rebecca is struggling she can’t cope with the pressure and her chicken is undercooked problem problem problem not
Hooked Rebecca I want you to cook that chicken like I cooked it okay while Rebecca battles on Ben is turning out plate after plate of perfect Seabass 2 hours later and the contestants have served over a 100 people oh that’s ni it’s time for John and Greg to find out how they got
On how did Ben actually cope under that pressure he he coped really really well he he really got into it fantastic did really really well Chris is the baby of the bunch he was young but he he was very sort of mature came in listened to
Exactly what I had to say produced the dish absolutely perfectly he did a really really good job so tell me about Rebecca she didn’t have as much passion as the other two she just sort of hung back a little bit if tomorrow you were going to employ one of those people as
Your right-and person who would it be Ben had slight The Edge he understood a little bit more he asked more questions if I was Tolo any of them it would have been B now they’re straight back to Master Chef HQ to cook their best two course meal Rebecca just scraped through the first
Round and she lost her nerve in the restaurant will she be able to make up for lost ground Chris aimed high but his hopes fell flat with a sunken sule today he’s proved he can survive under pressure but now he needs to produce the meal of his Life Ben impressed the judges with his fine flavors and he coped well in the Pro kitchen now he needs to prove he’s got flare and creativity in the final Test very best of luck 1 hour cook very very well off you go they have to cook a two course meal of their own design only one will win a place in Friday’s quarterfinal Chris is cooking a beef and salad main course but it’s his starter that worries
The judges Chris not a huge amount of ingredients on this bench don’t really need huge amount of ingredients to cook a great meal though and what great meal are you going to make for us I’m keeping it quite simple with the start I’m doing a Vine tomato and goats cheese with mint
And a Holland days Holland days yeah that’s unusual I’ve tried it in south of France I’m very disappointed with Chris because you’ve got goach cheese and sliced tomatoes the only thing he’s doing is a Holliday goach cheese cold Tomatoes cold and a hot emulsified sauce sounds disgusting Rebecca is cooking some of
Her favorite French dishes in the hope she’ll make up for her performance in the Pro Kitchen a lot of prep you’ve done here already um yeah got to be systematic about things and what what what things are you going to give us grilled fillet
Of L L potato de and um broad bean and pea puree Rebecca I have to ask you something ask away are you enjoying your cooking I’m by myself I enjoy it very much do you not like her I am just very um unfriendly in the kitchen to be Honest if you want to become a Master Chef and you got to go on a journey and you got to be willing to do it I’m not frightened of the two people who are going to help you on your way you can’t work in isolation in a Pro Kitchen either half an hour
Left halfway towards culinary immortality Ben is confident in the kitchen but can he show the skill to win this round so what are you doing for us Ben I’m doing some lovely salt marsh Lam um with a butter mint saw and baby vegetables Ben you really want this
Competition don’t you mate it means a lot to me and I’ve never been um as nervous or um felt was excited um but also felt was emotional that’s something I have about this competition he has chosen his vegetables very well he’s got young carrots young
Turn nav a butter sauce why have we got fatty delicious Lamb with a butter sauce the hour is Almost Up 2 minutes and then it’s time for John and Greg to judge which of the contestants is the best cook and worthy of a place in Friday’s quarterfinal finished that’s it no more
Touching it’s done Rebecca has made fillet of lamb with potato doin nois and Broad bean and pea puree to follow spicy poached pear in so turn with chocolate sauce and mascapone I think you have a very enjoyable and very very tasty plate of food the lamb seasoned well sweetness of the peas I don’t think it looks great I think it tastes wonderful you can cook you can you can cook we’re going to move on to pville
Okay I can’t now get very much so turned from there at all right cinnamon in there honey in there cloves cloves we’re probably four flavors too many okay right look at that I thought Rebecca has got got a chance in the world of going through the next
Round because she has closed down on me and she doesn’t care about this after eating your food you do care absolutely Ben has made roast salt marsh Lamb with mint Holland sauce and baby spring vegetables for dessert honey and thy TW biscuits with vanilla mapon and honey roasted
Figs it’s a good looking plate of food B Lamb’s cooked well it feels to me as it’s missing the guts of a big piece of acid whether that be vinegar or more lemon in that sauce or whatever it might be I’m very very happy with it I think
Your lamb is cooked very very well it’s all been seasoned very nicely I do agree with Y it needs to be slightly more acidic let’s talk about your very elegant dessert that is seriously good and should my friend here not have to taste it I beaten the rest of it and I don’t
Like desserts Ben oh that makes an old FEG man very happy if you weren’t to get through Ben would you now just go back to your cheese shop and that’s it I I need to express my creativity through my food and uh it’s something I’ve got to face at some stage
Ben thank you very much thank you Chris has made a starter of goats cheese Vine tomato and Holland sauce to follow he’s done pan fried beef with garlic mushrooms and a side of spinach and rocket okay let’s see here we go I cannot taste the mint nor the
Holles it’s all creamy goat cheese and fresh tomato I think the Holland days which was just completely unnecessary okay when you move on to your big beefy man a lot of garlic in there the mushroom flavor is okay got to get some seasoning on here got to got to got to if the
Spinach was there to be eaten with the beef there’d be a huge great big pile of it there’s no way you are going to take a fork full of beef with a fork full of leaf each day okay it’s uh it was it’s Arty FY I don’t know why I really did it
I think it’s very nice beef does need a little bit of seasoning I think you have the makings of a very very good cook thank you thank you very much for working so hard we’ve now got to make a decision get yourselves a cup of tea relax and
We’ll call you in when we’re ready I know good competition although I’ve got to say this is most certainly in my mind now a two holse race Chris good young guy plenty of potential but at this stage of the game going for a quarterfinal you got to do a
Lot more than slice some cheese and slice of tomato there were some some pretty big mistakes there I still don’t believe that goats cheese and holidays go together I don’t know if I would change my starter because I like that I really like my starter and the idea of a
Couple of bits of rocket and a few bits of raw spinach on the side of a big hunk of fil of beef is such a wrong thing to do that’s Chris gone it’s now a decision between Ben and Rebecca Ban’s food looks like finished article restaurant food absolutely love that dessert they
Were really positive about the dessert which was something that you know I’d created from scratch um and was worked hard on and was really proud of Rich deep flavors well thought out he can make the biscuits Rebecca she is seriously lacking in finesse ran out of time and
Literally had a plate what I had and I couldn’t be fancy about it and and I wasn’t poaching pears chocolate sauce doing the lamb marinating the lamb making doin W Mak P puree everything seasoned properly everything done well Ben is more the finished article than her there’s no doubt about that his two
Plates of food look far far better Rebecca is cooking food that to me I want to eat again and Rebecca is cooking in such a way I think if we take this girl on this journey what are we really going to get I think Rebecca’s got natural
Talent these these things are too tough this is far too tough to make a decision like this our quarter finalist the person going through the next round Ben congratulations well done no [Applause] Seriously I think the words that pleased me most hearing the judges can say yep you can definitely cook um I think that’s all I ever really wanted to hear I think it was that winning this whole thing was just about getting that kind of confirmation I feel like I’ve got it
Now is made me want to even more go to cing college and get in that kitchen I loved being in the kitchen earlier today it was absolutely spectacular and I want that buzz again and again and again forever I got through to the quarters oh my god well done honey that
Is so so so fantastic it’s been a really hard day but um I’m really pleased I guess I got to come back and really uh really up my game and prove myself Is they have room for a Master Chef that can’t fry a Chipen do we have a a bowl of pizza without a base I don’t know what it is I’ve never seen anybody do that before that’s great
2 Comments
Well done all and all the best. 👍👍👍👍👍
Gregg – what a lovely lad!