In a wild twist, celebrity contestants are sent to London Zoo, where they face the daunting task of preparing lunch for 120 zoo staff. Split into teams, they navigate through culinary challenges, including crafting a menu on the spot with ingredients like chicken thighs, minced beef, lentils, and an array of vegetables. With a ticking clock, the pressure mounts as they juggle meat and vegetarian dishes, alongside desserts, aiming to serve a satisfying meal on time
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MasterChef UK Celebrity delivers a sizzling culinary spectacle as renowned celebrities step out of their comfort zones to compete in the high-pressure kitchen. Watch as these famous faces showcase their cooking prowess, face demanding challenges, and vie for the prestigious title of Celebrity MasterChef. With tantalising dishes, surprising twists, and the ever-watchful eyes of seasoned judges, this celebrity edition promises a delectable blend of drama and skill. Join the star-studded cast as they embark on a gastronomic journey, proving that even outside the limelight, their culinary talents shine bright. Who will triumph and claim the coveted culinary crown?
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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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Five celebrities have taken on the challenge to become Master Chef Champion breathe breathe breathe breathe breathe blush no a sing on my ear last time athlete Andy Grant went home now the remaining four have returned to continue their Quest don’t matter how old you are or
How old you get or what you’ve done in your life if you’re on a competition you want to win that competition so obviously I want to I want to go all the way the pressure in the kitchen wow it slaps you in the face and then of
A sudden it’s like oh I can’t breathe I can’t breathe I can’t handle the pressure I’m going to give it a fair chance and see how far my cooking skills take me now I’m just going to go sick I cook something was going to blow taste buds
Up our for celebrities have come up trumps they’ve worked really hard so far in the competition now we need a step up a step up in terms of ambition and quality in here up there up there down here where are oh I know where are we welcome back to the master chef
Kitchen we’ve got a great challenge for you this is called The peirs Challenge it’s all about teamwork and communication Xandra and OT you are the red team yay Neil Joey you are The Blue Team blue you guys get to know each other because you’re going to need each other’s
Help each team is going to be tasked with cooking two portions of a dish and each of those portions must look and taste exactly the same as each other but you won’t be working next to each other when you’re cooking the dish you’ll be working either side of the
Wall way so see each other God you will not be able to see what each other is cooking but you’ll be able to communicate through the wall on your benches there are all the ingredients and basic instructions on how to prepare that dish 5 minutes have
A look have a chat off you go get your aprons on each team red ones this time has been given a different dish with separate trays of ingredients for every element I think we’re going to win so it’s all about communication we both talk a great game
We do just getting that game right Neil and Joey will both be making John’s French toast pocket stuffed with crab and spinach accompanied by maple glazed bacon and cremme fresh mixed with spinach and crab what do you re the first thing we do I we crack that open
Do you like you use that that’s to get all your crab out with yeah that’s a smashy crab cool John can you show me exactly how it should be done crabs if they really Hammer this crab shell to bits you’re going to have shell all over the place it’s one little
Tap there’s nothing worse than finding bits of shell in your crap you just don’t want to eat it you don’t want to bite into it you’re scared and then if you take this claw and give it a Wibble a what a Wibble out there would a wobble be okay a wobble is fine
Or a wiggle Wibble wiggle the picked crab is combined with wilted spinach to form the French toast filling what a lovely mix of beautiful ingredients where’s the egg though the egg I don’t see no egg on there eggy bread what French toast is eggy bread course eggy Bread’s French toast so now
To make the French toast pocket nice big door stop take the crust off and put an incision inside the bread all the way into the middle of the bread and when you cook it you don’t want it to fall apart right good then in goes the stuffing
Gently John that is a lovely thing the stuffed pocket is then dipped into a mixture of egg milk and buttermilk I’ve had eggy bread but I don’t think I’ve add it since my mom made it for me as a child and that was a fair while ago that’s taken up a lot of
Mixture now now goes in the pan the easiest way to cook bacon in the world is to take a dry pan no oil at all it’s got Fascinate oh look at that and a little bit of a decadence take some maple syrup and put over the
Bacon and the maple syrup now reduce and stick to the outside of the bacon but it will look at that look at That this is not complicated but there’s loads of places it can go horribly wrong I’ve at a few breakfasts in time I don’t I don’t think I’ve ever made a stuffed French toast breakfast before this is hard than I Thought Xandra and OTE are each in charge of making John’s Poached Eggs Holland sauce and smoked trout on a toasted muffin with water progress everything worries me about this I’ve never worked with child I don’t know how to make hollise sauce hollay smok TR chip chips and rice no
Probably that’s what we’re smoking it with we’re probably putting that in and burning it somehow oh my God the first thing they need to do is get this fish on to smoke I’ll get them to smoke things John there’ll be chaos smoker and in this little jar they’ve
Got some wood chips and some rice mixed together the wood chips burn but the rice keeps the Heat they might be tempted to skin the fish they might be tempted to cut the fish up before they put in the smoker reason I want to do is a big piece is that way you get a lovely bit of Mellow Smoke and it stays moist dry fish is
Just not nice to eat raw fish that’s half smoke is not nice to eat how long is the fish in there please about 12 to 15 minutes I’ve never made hollandz but I presume it’s a sort of bay Shamel it has a lemon there’s the lemon and you you do the
Oil okay Holland is made up of bay leaves a couple scrunched half vinegar half white wine right and I’m going to reduce the whole lot by half to intensify the flavor G of three halves here yeah that’s it g with three halves once reduced the wine and vinegar
Mixture is slowly added to egg yolks over Bay Marine what happens if they just put it straight in a pan if they put it straight into a pan and turn scrambled eggs what’s our chances of getting quality all days out there John I’m hopeful right so you can see it’s now
Quite thick now you start to add your butter if you put all the butter in at once then the whole thing will split and break hollay has a flavor of lemon Very thick almost like like mayonnaise you see it’s quite Blobby there’s a lot going on here for a simple sauce okay do you know how to make poached eggs I’ve never done a poached egg loose in water help poached eggs need vinegar a good couple of capfuls water simmering but not rapidly
Boiling drop them in and don’t touch the water let it go give it 2 minutes after it’s Flo to the top and just going to take that lid off wow look at that perfectly cooked lovely almost translucent in the middle color of Darkness on the outside that’s beautiful so time to put everything Together and now for the hollay sauce and it should completely cover the Egg so that’s exactly what we’re looking for from them so no pressure I think you’re going to be surprised never done anything like this this ain’t going to be it’s ain’t going to be ain’t going to be no we do it it’s other test in life
Yeah Joey OT please cross the other side of the wall thank you Come On Son listen listen to each other two portions of your dish each dish identical in flavor and in presentation you have 50 minutes 50 let’s cook right let’s go right get B
Glass bowl get all the crab and put it into the glass bowl okay Sandra I’m putting on the smoking stuff now What’s this called snippy thing smash with Emma yeah crap what am I doing oh yeah did you did yours crack easily just smash it a
One joey yes don’t get no shell make sure you got the shell out of the crab I am I am don’t eating crap she I’m mad Joey looks like he’s bashing his way into a Safe I will be amazed if those dishes come out without any shell in them when you finish the crab yeah squeeze a bit of lemon in it all right let me keep up with you though bit of pepper and pepper yes one 2 3 4 yeah that’s
It la la Jala I’m very happy no show at all on the red team Xandra and OTE are preparing the trout for the smoker I’ve cut it in to thin slices okay I did I dread to think what it’s going to taste like but wherever
Go okay Sandra what heats do you put it to um well I put it at top but I think it’s going to burn Sandra and OTE have made the trout very very thin that means it may be pretty dry I’ve never smoked this before and I don’t know how you know
It’s smoked or not 20 minutes gone 30 minutes left on The Blue Team Neil and Joey have made a start on their French toast or eggy bread Neil look I’ll put it in this tray to dip the bread in yeah that’s what I’m doing son I’m just I’m just do the eggs
Put in there we we we just think alike it’s just it’s just who we are right get the eggy bread di Neil and Joey are not going to get the bread stuffed my first thing you dips going in son what they’re going to do is take two slices and fold it over
The crab mix but Joey’s put the bread one side down to the egg but hasn’t put the egg on the other side so we’ve got egg on one side and we’ve got toast on the other side are we doing it on both sides on each on each bread or not y both sides
Of bread we got to fold it over Chef so it’s so confusing so one breid one bit of bread chef I don’t get it I still don’t get it this any even even toast man it’s bread we’re both like half wiing it and we’re both getting a bit I
Think we’re going in I don’t actually know I don’t know if it’s going to be absolutely Ridiculous OT yeah I’m now going to try and make hollandz sauce so how do you we do that I’m going to use half a pint of wine in the red team the leader is Xandra but you got to communicate what you’re doing over the wall and another qu of a pint of of
Vinegar I don’t know what you saying Xandra hasn’t quite worked out yet that when she turns around and talks to a bench as she’s trying to work oie can’t hear anything could you tell me what you’re doing please in the pepper Corn’s about 12 I reckon 12 the heat of
What white wine yeah yeah vinegar peppercorns and bay leaf okay I just couldn’t hear what she said she said make a reduction I’m separating the egg yolks okay and then I’m going to whisk those find a whisk you’re going to whisper the egg white I’m going to whisk those um I
Don’t I don’t that’s for the Hollander sauce what did she say you’ve got a whisk she said I have to whisp the egg white no she said you got whip the egg yolks egg egg yolks I that we’re going to pour the wine into the egg yolks with the butter
I presume okay and Pray put the heat put that on the heat oh right whis it whis it whis it whis it whis it on the blue team Neil has moved on to the maple glazed bacon beautiful just like being in the Rocky Mountains but Joey is still not happy
With his eggy bread how you doing Joe I’m doing all right it’s hard it’s I’m I’m trying to do whatever you’re saying it looks like it’s burning But the red team have got their muffins onto toast but OTE is still straining to hear Andra I’m going to take these two small small dishes we’ve got put butter in the Bott of them put them in boiling water and make the poached eggs in those and then I’m going to break the
Two eggs into them how hot is your stove Sandra can you give me a number my stove is probably um can you give me a number it’s at seven the one with the boiling water we have some eggs on the go they’re not quite poached eggs but at
Least got an egg which is not being fried which can go in the muffin I don’t know if that’s right I have never poached eggs before but I’m learning you’ve got just 10 minutes left literally I’m don’t have a clue what’s going on here on the blue team Neil is
Already plating his dish Jo to stuff it what we going to do going to get a bit of crab and we’re going to put it in the leaves of the spinach and a folded bread over them you want to do that yeah stuffed um I’m I’m trying my best to to
Listen to Neil it’s very hard to keep up with you done sh Neil got really impatient with his teammate and just decided to keep on going and go through it and finish the task and get on with it what are you doing Neil finished Joey in the meantime
There’s bits all everywhere and he’s not quite not sure how it’s going to be presented oh hello happy with that yeah whoa just in time just in time just in time I’m going to take my poached eggs out so they’re not overdone I I can’t hear what she’s
Doing are the Buns already on the plate yes what do your buns look like they look like four four circular dominoes and then I’m putting I’m putting the Water Crest in between them all right 2 minutes guys come on let’s go what plate you Us in square one fold it
Over two bits of bacon in AC cross yeah I’m so fold it it’s got nothing inside it now put two spit sleeves inside it I’ve only got one put one spit Leaf inside it yes crabing inside that yeah yeah yeah yeah fold it over wait wait wait wait wait wait wait wait
Wait Sandra how does your trout look um dodgy the Poached Eggs how poached are your eggs poached eggs should just look soft okay and yours look mine look they’re still Soft Red Team you need to get these eggs and sauce on your dishes oh my God there’s no space there’s no
Space I’m going to put my eggs on diagonally yes how do you get it you go round the edge with a knife and then turn it upside down oh my God Neil yeah go on two bits of bacon crust yes all right come on OT next one quickly quick quick next one your time is up this is just a mess that’s fine what’s wrong with that it’s the best it’s the best it’s the best about good situation
OT Xandra come on up be come boy yours is a lot neater than mine I don’t know what this was and she did an amazing job just instructing me on what to do and I really had to let go you you really did you really
Did the brief is to make two dishes that look pretty much the same as each other and they’re not a Million Miles Away there are obvious mistakes on both plates if you’re going to cook a piece of fish overheat for 40 minutes then it’s going to be dry or if you’re going to cut it really thinly it only takes a couple minutes o to your eggs overcooked try and keep the yolks
Running that’s ridiculous that is that is just I don’t know what that is OT well done you’ve never poached an egg before your eggs are overcooked but you you got them out your muffins are nicely toasted your fish actually isn’t bad it’s it’s quite a nice tasting fish
You really don’t know how to make a Holland days that that’s obvious it’s a bit too wetand your muffins are a little bit dark you struggled with your Holland daysis it’s lemon flavored butter I’m afraid great Poached Eggs you know what your eggs are they’re coddled that’s why
It’s got a perfectly round shape right ah ladies I like it when one person takes charge sandre that was you and the other one listens I like that but you know this isn’t bad and it does I think show a decent amount of teamwork I’d never made a Holland Des
Before so I had was it was all instant guess work but you were brilliant you were really really really good thank you we survived Neil Joey please ah oh yes yes pretty it’s pretty similar just you done P them for me thought he was doing Too Joey yeah did you lay the bread in the egg on both sides what well I sort of I tried hiding that bit that did put a little bit of egg but not much that’s called toast yep that’s called egg Joey you’ve prepped the crab really
Really well not a single little bit of shell in there I made sure of that Neil I got a dirty great big lamp of shell as big as my thumnail in the middle of your sandwich I know was busy shouting to him make sure a no crab sh when you mix I
Really like the crab and the creme fresh on your plate Joy even the egg mixture on the outside of your toasted season well you just need to make sure that egg is soaked in the bread all the way through your maple syrup baking is crispy and sweet and it’s not greasy in
Any way at all NE nice flavors your Bacon’s superb that sweet maple syrup with a salty bacon is superb I think you cook you’re confident I think you communicated well and your dishes on both plates there is good flavor I think you smashed it when you look at me and Ne who’s the
Captain it has got to be him go on son this side I’m on I’m on this way this way yeah Captain organized Lads on the pitch organized Lads everywhere so you know you got beit the loudest voice so I mean I’ll take that role it doesn’t bother
Me no not bad at all a crash course in teamwork and communication you’re going to need it the next challenge is a big big challenge go and get some rest all right you’re going to need it off you go it’s early morning and Neil Xandra Joey and OTE are traveling across
London to face their next challenge is that a zoo zoo zo there we go The Zo how about you you can come we go yes thank you London Zoo London Zoo here we go look here we go my God ah look at the baby little Penguin welcome to the fabulous London Zoo established almost 200 years ago and attracts more than a million visitors every year today you have the responsibility of preparing and serving lunch for 120 of the dedicated skilled team that keep this iconic London Landmark running you have a big day today you4
But it’s all about teamwork and communication and the teams remain the same Xandra and OTE you are one team Joey and Neil you are another team good luck everybody lunch is at 1:00 off you go go go go go go go Go the celebrities will be working under the zoo’s executive chef Gary mcky guys hello H yeah you right hello there you right today you’re going to be cooking for 120 guests 60 people each service starts at 1:00 but you need to be ready to go at 12:4 45 the chef life
Is really hard isn’t it honestly hard it is hard you’ll be fine we got here a load of fresh stuff I’m going to leave you to it and in 10 minutes I want you to come back to me with your recipes yeah okay cheers thank you each team will have 3 hours to
Create 30 meat and 30 vegetarian main courses as well as 60 portions of dessert that is the biggest bit of chocolate I’ve ever seen in my life look at that the ladder includes chicken thighs minced beef oh all the beef G lentils couscous cheese and coconut
Milk if I’ve got currants I can do stuff stuffed apples a range of fruit and vegetables what about what are these things here and a selection of herbs and spices this really is feeding time at the zoo they may have all cooked for a couple of mates who’ve come around for
Dinner but there’s no way in the world they would have cooked for this amount of people what they’ve got to do pretty quick is get organized and make a decision on what it is they’re going to cook we just split that up split that up
And do that oh look at you with your little notepads thinking you’re all cool don’t be jealous we’re trying I just store it in my brain there’s not much storage there then let’s see what we going to put just make a decision and so I would have thought I’ve got to
Do lentils with vegetables to go with your Curry great we going to be slightly adventurous we got to go for it we we can do a Tha curry without chicken yeah we got a vegetable thae curry Chef is there such thing as a vegetable thae
Curry there is yeah let’s do that then I have a bit of that W chili corn Carney cheg cre curry rice guys why don’t you make that that could be like Moroccan meatballs something like that I’ll make a lovely meatball yeah I’ll make a lovely meatball bit bre in there exactly
Exactly pretty stuck on the zert and way a little bit okay yeah cool you got flow based product you can make a crumble apple crumble you know to make crumble though I don’t I don’t literally have a Scooby but I think we should try all right push them
In with their menu decided Joey and Neil make a start on the prep for their Thai vegetable curry with rice we just head down at a minute there no talking I’m we’re making this proper I’m going to be the perfectionist by the way look all even these little white bits no
One wants them white bits don’t want none of that in it none of that pill I think once I’ve added it all up together I think it’s going to be enough the boys have dive straight in got off to a great start Thai vegetable curry brilliant ideas served with rice
Good but the red team are taking an age to make a decision ladies how we doing we good yes any ideas we’re going to roast some of the chicken or put it in the oven after we’ve seasoned it and have it with couscous parsley and and fried onion if
We get time make a side salad that they can have we’re going to make 30 coconut uh vegetarian Curry and then with some lentils carrots and mixed vegetable lentil and then for dessert I wondered about stuffed apples team next door are doing a a TI base Curry yeah so you’re going to have
To change that what could we make one minute tell me what you’re going to do yeah yeah yeah couscous with parsley they’re going to have to get a shift on okay then ladies why don’t you Bas your dish around your lentil dish so you can put veg through it you make like a
Casserole a lentil casserole with a salad yeah with a bit of cheese on it perfect yeah okay so let’s start so we need shall we do a big pot or like a I reckon this one where’s the water with half an hour cooking time gone OTE gets straight to work spicing
100 chicken thighs for their meat main course kind of used a lot of spices so we wanted it to feel really full of flavors uh so I put some come in I put some Thai sauces I put turmeric I put salt I put Pepper and a lot of oil just
To keep that moisture in so that it doesn’t Dry we’re good amandra no reaction meanwhile Xandra is tackling the veg prep for the spiced lentil casserole the red team seem to be all about Flavor they have a lentil casserole which they are flavoring loads of onions and carrots and some vegetables there’s a spice mix going on
The outside of chicken thighs which are marinating loads and loads of flavor fantastic on The Blue Team Joey and Neil are making good progress oh look at that prep sir look at that preparation that looks lovely D how about bit of prep bit yeah good
Bit of prep on it for now anyway 30 people car no a little bit more little bit more got some bad news you’re going to have to change your dessert the girls are using the apples so there there’s been a compromise they’ve had to change their tie Curry cuz you’re doing
Something tie so now you’re going to have to change your dessert all right Y game game on game is on we want to do something with chocolate you want to do something with chocolate yeah chocolate bread B yeah yeah woo red bun pudding come on I’m not too Keen there but
Whatever with a new dessert decided Joey can start frying off the veg for the curry I’ve seasoned this I’ve chopped all this and now I’m cooking it smells absolutely gorgeous while Neil has started work on the 60 meatballs to be served with pasta It’s a meatball with with a special
Surprise the little cheese pocket it’s called a pocket cheese meatball new had an idea to stuff each meatball with cheese I think that’s lovely you cut into the meatball and goozy cheese comes out got make 60 of these the meatballs aren’t meatballs they’re massive they’re huge things and
They could go dry on the outside and not be cooked on the inside I hope they’re cooked on the inside you’re not putting cheese in them though no too long than time some got cheese and some got cheese is lucky lucky cheese it’s the lucky cheese di with an hour gone ot’s finished
Spicing her chicken thighs which she will leave to marinate smells amazing so I’m really excited while Xandra has got a vegetable sauce for the lentil casserole on the go you happy with that I think it’s all right good and the lentil is going to go
In there are they yes and I’m just going to put some some broccoli in at the last the very last minute good great lentil casserole is really difficult to get right cuz lentil is Bland the lentil need to be cooked very well and then how do you serve it to make it look
Good with the vegetarian dish underway Xandra is helping OTE with the couscous which will accompany the spicy chicken thighs let’s do this girl come on let’s do it together it looks good I’m never met cuscus before so I’m really exciting this isn’t boiling that’s the only thing but the brainchild of Sir Thomas
Stamford Raffles London Zoo opened its doors in 1828 and is the world’s oldest scientific Zoo part of the Zoological Society of London it works with over 50 countries across the globe to prevent Extinction and promote breeding programs we have over 20,000 animals 673 species from the tiny to the to the
Large so we’ve got our tiniest insects in our bugs house through to our giraffe our silver bat gorilla and everything in between that might have feathers and fur we have about five 170 staff working every single day we’ve got a lot of vegetarians on site here so it’s imperative that any
Vegetarian meal served up is as good a quality as any meat Dish as well our Keepers and our staff are incredibly busy people and only have a short window for lunch so serving on time good quality food is very important to Us there’s just an hour and 50 15 minutes till service and Neil is still shaping his meatballs no you’re going to have to push yeah you’re going to have to start pushing now you’re are way way Behind well Joey has only just started frying off a spice paste to make the base of his Thai green curry yeah that’s it you’re good it’s going to burn okay very good tough that stff is it tough stuff mate sh bit of a problem find meat B
Short really just pinch a bit out of each one quickly did you get enough no shut up make 60 meatballs made 55 so we’re going to have to make these a little bit smaller got an absolute stink aren’t we serve them like that so as soon as they’re ready get
Them in the oven yeah I know Chef okay they’re a bit behind they’re going to have to start pushing along now they just need to start and get stuff in the ovens they are Pushed okay it’s ready to go in well I’m a little bit concerned to be perfectly honest they’re not going to be ready on time Chow bada bing bada boom chefs chefs guys you got 50 minutes till we’re leaving this kitchen with everything everything I even put this we need to hurry up
Chef chef we need to do the rice so wash it under the tack and and where’s I put it in here yeah in there it’s going to fall through in here no that’ll be fine that’ be fine don’t worry how much yeah just give it a good
Wash with the clock ticking Xandra is making a start on the stuffed apples I’ve done stuffed apples before but for not that many people I’ve got to do 60 apples and I’ve done four while OTE is making a custard I’m not feeling confident at all but just have to work speed speed
Speed Ross the kitchen Neil is working on a spicy tomato sauce to go with the meatballs oh that’s beautiful wow that’s it in you go that’s perfect with the rice onto Steam and the curry bubbling away Joey can finally make a start on the chocolate bread and butter
Pudding on the stove and let melt that chocolate for you do 15 when they’re done you’re going to butter them I got to cutle them and then butter every slice correct it’s take that’s going to take me hour our teams are up against it me personally as a pudding lover if I was
Queuing up after feeding an hungry giraffe and couldn’t get a pudding I’d be pretty angry I feel like I’m doing a lot of hard work to be honest I feel like I’m doing all the hard bits 60 apples how many have you done so far
12 13 14 15 16 17 how long are they going to take the bake I just thought they’d take 3/4 of an hour Oh Joey is also racing to get his dessert ready for the Oven I don’t know how long this is going to take to uh to do by the way is there there going to be enough to feed 60 people there H we’ll do another half a Dish as well mate I’ll just say if you want I can order a s in I
Delivery right Joe next job and to sprinkle the raisins on top yeah oh no not on my new trainers there doesn’t seem to be very much liquor in that bread and butter pudding it seems to be more bread pudding right now I got to say it’s going to be right the
Wire guys we got 15 minutes till service yeah so we need to start pushing it along and we going to be walking out this kitchen in 15 Minutes 15 minutes before lunch thank you apples have already just gone in now that is an issue that’s got to be baked all the way through that takes time you don’t want an uncooked Apple did you put chili in that Jo the morning shift is almost over and feeding time for the staff is approaching but Xandra and OT still want to serve a side salad we didn’t do do we have we need to do the cucumber and tomato we do let’s done can we find you
Know where we can find cucumbers and tomatoes can we do salad cucumbers and tomato come on fast fast f I’ll make the dressing fast just doing a side salad as the very last detail I’m so focused I want to get it done oh my word we get lunch out of
There on time that is nothing sure of a miracle yes SRA yes Joey yeah cover it with foil and bring it round yeah come on look at them meatballs look at them look at them that sauce is gorgeous that is lovely mate well done where do got our lentils in we’ve got the
Chickens in uh we’ve got the dessert in the oven now deant that into there there yeah pour it you can pour it if you want M that’s it go on let me show so we’re we’ve done it just just look like a dinner lady 120 hungry staff from across the
Zoo have gathered outside the restaurant ready for Lunch you do this every day oh I can I can hear can hear the hungry people the hungry humans if our lunch was late the animals won’t get fed on time which means angry animals and also angry Keepers we had a delivery of about 50
Tons of wood chip that we had to move by hand into the grillers indoor area so I’ve definitely got a much better appetite than I perhaps would on a on on another regular day hey you go put on that one go on I’m moving to be vegetarian at the
Moment really looking forward to some of those vegetarian dishes that being served up today I will feel very proud when we see their faces if they enjoy it don’t you think absolutely against all the odds both teams are ready on time get your meatballs sry meatballs take your P vegetable CH Curry meatballs
Veg don’t keep walking love we’ve got some chicken over here anybody fcy some chicken they’re coming they’re coming you me B man meatball boys I cook this sir you’ll be having a moon with these chicken over here was some cuscus do you want vegetarian no ST feeding time The Zo
Here Neil and Joey’s beef meatballs in a tomato sauce with pasta there you go is selling well think we’re all a bit more popular we are popular Joe the meatballs are just going down a storm I mean they’re massive and he’s got enough look at That so it was a pasta dish with some meatballs and some sauce and uh it was really nice it’s really tasty the meatballs are really nice they were epic don’t I’ve ever eaten anything that big of my life I D I won’t need to eat again until Saturday
It’s uh that was that was amazing yeah the meatballs are really tasty um it’s lots of spice lots of flavor so overall very happy I have never seen meatballs that big in my life they are like asteroids hasn’t got a great deal of finesse but then I suppose that’s not
What we expected from Neil anyway did we it’s a crowd pleaser it went down really really well it’ll fill you up that’s for Sure with fewer takers for their chicken thighs with couscous and last minute salad OTE is working the crowd come this way for chicken the the best chicken in London Zoo hello sir how are you how good you good thank you very much Sir do you know what for chicken just spot on I think a range of flavors coming through uh something something a bit more with a couscous would have been nice but um it goes very nice so good amount of spice with the chicken and a very good portion as
Well to cook chicken thighs like that off the bone in a big batch big numbers that is really good cooking the cuscus is well seasoned nice flavor around the chicken the chicken’s still moist what else can you ask for vegetarian the red team’s vegetarian dish of spiced lentil casserole is
Proving less successful than the chicken are they loving it Joe he’s the popular one but the blue team’s Thai green vegetable curry with rice is in high Demand don’t look at Joey Essence don’t look at it’s not fair this gu are face list I’ve got a good brain not your brain I think a good thing I thought of a good meal it’s just it is what it is It’s TI green curry and it’s really delicious it’s very spicy spicy than I was expecting very nice really really Pleasant this surprise uh lots of flavor lots of spice as well but not too spicy uh full of veg as well so yeah really good filling me really good very spicy my mouth is
Completely on fire we run out of water cuz it was so hot but excellent [Laughter] service oh that’s nice he’s got the creaminess and most sweetness of coconut milk he’s got the flavor of ginger in there as well and a fair amount of chili good on him that’s
What Thai food should be it should bring your sense to Al and Joey’s done it hold on have a nice day oh vegetarian vegetarian option over here have the best vegetarian here OT and Xandra finally have some takers yeah for the spiced lentil casserole amazing this one looks better obviously thank you yes
So I really enjoyed the Len I thought they were really nicely spiced not too hot the carrots s melted in your mouth yeah the lentils were they were nice I guess they had good texture but I think the flavor overall was a bit maybe a little bit
Confused there’s a little bit of chili there’s a little bit of turmeric in there there’s loads and loads of cumin and those lentils have soaked up all that flavor that’s quite tast it’s almost getting towards a curry in those lentils that’s not bad at all come let’s go get a pudding let’s go
Go get the puddings let’s check these apples you check your apples they’re going to check our lovely bread and butter pudding with Raisin chocolate sauce oh my God look at the sauce too much sauce I got too much sauce I got too much sauce it’s the moment of truth for zandra’s
Apples they look fabulous well done see let’s Move oh yeah buddy Pudding is [Applause] So yes Joe apple and custard we’re here hello hi Neil and Joey’s bread and butter pudding with chocolate sauce immediately draws a crowd hello mate how are you you at someone’s going not going have any bread about pudding cholate SAA oh look at that bro bro bro bro this this bow has
Got a f with people I went for the blue team and had the chocolate brand and butter pudding it was nice and soft in the middle and crunchy on the top I would like to eat that every day for the rest of my life it was delicious really really nice
Actually I’m really enjoying it quite chocolatey there’s quite a lot of chocolate sauce but that’s all right I like that it was strange it was a baguette but it was very nice actually yeah it’s quite tasty surprising what you can do with a bagette that bread pudding is too dry it needs a
Lot more egg a lot more milk needs to be soaked a lot longer the chocolate sauce saves it it’s a very rich chocolate sauce uh the bread pudding itself just isn’t wet enough first on the apple and card Xandra and ot’s baked apples stuffed with raisins and apricots are also going down well
As well with my card Absolutely the baked apple absolutely delicious just the right texture not too sweet not too tart delicious I haven’t had this since school dinners so lovely I’m not normally a fan of custard and actually it was really nice it was quite sweet which worked for me overall
Yeah not bad at all really good I really liked it I liked it it was H quite tght and the Apple was quite sort of sharp and then with the custard it was really lovely sweet dried fruit stuffed in the Middle with a bit of sugar inside a sour
Sharp Bramley apple with a very very sweet custard it’s actually really tasty I like the custard I also like the dried fruit in there the Apple slightly too sharp for me I thought it wouldn’t be cooked at all and it’s actually not bad we did it we did it
Oh this was now the game again oh we saw that again oh you thank you do you know what overall I think that was a really really good challenge and I think they did exceptionally well the red team’s food was delicious full of flavor cooked very very well as a
Team I thought they were fantastic wow I’m very tired but I’m really really happy I learned a lot today and actually having all that chicken just disappear and not see it anymore in the train it’s like wow they actually like the chicken that’s a great experience because you have to manage to get
Through it all that’s really the the most amazing thing The Blue Team understands what it is that people want to eat the meatball and pasta was an absolute knockout that tie vegetable curry the flavors were superb that was tiring you know we were an hour to go I thought oh no and then
It all come together and we we sold out so that was really satisfying I didn’t think I could do this today you know like I I feel like I made a lot of people happy it’s a nice feeling and I’m I know that all these are lot happy I know that everyone loved
My food so sick I am really really proud of our four all four of them now have got the master ship bag all four of them want to stay in the competition very successful day wasn’t it yeah I can’t wait for the next round I can’t wait to get them back
In the master chef kitchen all to play for they are cooking for a place in the semis next time Andra Neil Joey and OTE are back so much pressure to fight for their place in the semifinals how’s everything looking mate absolutely beautiful mate and that’s proberly burnt is it it’s properly
Burnt all in all a really accomplished dish sadly two of you will be leav in the Competition