Cooking At The Charlotte Street Hotel! | S5 E10 | Full Episode | MasterChef UK

The contestants must survive the heat of a professional kitchen. Today they are cooking at the Charlotte Street Hotel. Can they keep their cool and stand the pace of this frantic environment?

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It’s Master Chef we’re looking for a great amateur cook who can make it as a professional someone who can turn out exceptional food I I really really want to win this really really really up for the challenge this is one tough competition if I can do well on Master Chef it would

Mean it would mean the world whoever wins it’ll change their life cooking doesn’t get tougher than this these six amateur Cooks all want to become a top chef but only one will get through to the quarterfinal Master Chef and this is one tough cookery competition right now the

Invention test one great plate of food from a group of ingredients they haven’t seen before I want bags of flavor I don’t want to see anything that looks sloppy and uncared For now we want one plate of food from the ingredients in front of you 50 minutes let’s cook the contestants have to invent and cook a dish from any of the ingredients in front of them which include lamb tomatoes feta cheese couscous mushrooms mint spinach and watermelon what style of cook are you

Scott quite rustic I like just good ingredients simply done do you believe you’re good enough to win this Scott I think with a bit of help and a push in the right direction I think I can do something yeah painter and decorator Scott is desperate to hang up his overalls I want

To stop that decorating I want to do I want to be in the cooking industry and once I get in the kitchen and cook more and more I I believe that it’s I will just Excel I rented Master Chef to take my my kind of dreams further um and to shut my

Friends up really who uh who put you up to this Becky friends Fray night oh you’re cooking fantastic we just bring the wine and turn up do they tell you’re fantastic before they’ open the wine or when the bott’s empty that’s cheeky both a lot more after the Wine you’ve had 10 minutes Lauren how long you been cooking for I’ve been cooking for about 2 years it’s it’s not just the experience that you need you’ll learn that along the way as long as you’ve got that charisma at the right attitude to go forward you’ll be fine 21-year-old Lauren is confident

That her in experience won’t stand in the way of her cooking dream my goal is to hopefully get into a kitchen and work my way up I I really would like to be a head Chef Ben if you have a style what style would it be um I think it’s like a fusion between the really hearty side of French cooking but also modern presentation I’m her French yeah so Al vo Ben believes his French heritage will give him an advantage in the competition

I just think I’ve got a good natural flare for cooking it’s very rare that I cook something and it comes out inedible or or not good ladies and gentlemen you are halfway There why are you here this is what I do I enjoy doing this I I I I love my cooking I like um Seafood um I do a lot lot of scuba diving I always have a good stock of my own Seafood wow um and and that’s the

Sort of things I like Dorset based Matt wants to involve his family in his cooking dream my family and I we’ve made a lifestyle decision at some point we want to have our own business uh dream would be to have a cafe um I like cooking Italian I cook a lot of seafood

Something that blends the two of those Well ladies and gentlemen you have only 10 minutes left Mel hopes her adventurous cooking style will make her stand out I’m not afraid to experiment um sometimes that’s perhaps my detriment um but hopefully it will show that I’ve got a lot of talent tell me why Master I’ve

Reached that natural Crossroads and this is time to follow my dream you’ve only got one minute one minute [Applause] Step away time’s up finished 21-year-old Lauren is pinning her hopes on Lamb with vegetable couscous and tomatoes your lamb is overcut it doesn’t excite me uh it’s all a bit flat I’m not getting anything from the couscous at all you got to pack more flavors into these things you’re pretty

Upset about this aren’t you I am devastated absolutely devastated painter and decorator Scott hopes to climb the culinary ladder with his Moroccan Style lamb and roasted vegetable couscous your lamb slightly overcooked I love the sweetness of the vegetables inside the cuscus well seasoned lamb well cooked cuscus I think it’s a good

Start Ben has strayed away from his French Roots cooking Teryaki lamb rice salad with Broad beans and watermelon topped with fried bread lamb and watermelon is not is not a combination that I’m going to rush back to I can tell you that Ben I can know I can see that it’s all extremely

Confused Matt is showcasing his culinary skill by making fetuccini with with a tomato and mushroom sauce uh coming here first round cut strips of perfectly fine uh pasta it’s well done thanks very impressive because your pasta is soft but yet got a crunch to it

I got to say Matt I like it I like it a lot I like your intent thanks dinner party cook Becky is banking on Lamb with cuscus and a tomato salad cuscus is completely Bland it needs a huge punch of flavor coming from somewhere I think the lamb is cooked

Nicely but there’s very little else I can reflect upon experiment mental cook Mel has made flatbread served with spicy lamb and tomato salsa I really really like the flavor of that tomato um salsa I also like the flavor of the Lamb it’s well spiced for this stage of the competition Melanie I

Think that is really seriously clever stuff I’m still pleased but relieved good flavors good textures it doesn’t really get any better thank you very much we’ll make a decision as soon as we can I promise you off you go I think we’ve got some Great Cooks today I’m really inspired Melanie she

Cooked the lamb to Perfection she made little flatbreads we both loved it good honor okay so Melanie’s in can we talk about Matt the guy obviously Cooks a lot lot that was really good pasta really good fetuccini that’s a lot of Promise anyway if he’s not a great cook I will

Eat my shoe yeah yeah yeah he’s in as well listen can I quickly mention Ben I’m really surprised the guy he said what I really want is the big rustic flavors of rural France I thought yeah good on you I was salivating and then gave us teraki watermelon now where did

That come from you know trying to cook something French in that period of time with those ingredients was was would have been a mistake Ben goes home what we have now is three lamb and cuscus dishes by Scott Lauren and Becky out the three of them I think Lauren is the

Least inspiring I think Lauren’s inexperience did show today and you know the lamb was dry uh the cuscus actually had no flavor at all and the only flavor was left with those chopped tomatoes Lauren’s got to go home I think Becky cooked her lamb beautifully but it really was some couscous with very

Little flavor a piece of lamb and then some sliced tomatoes I don’t know if I’ve done enough to get through to the next round because there’s some really really good competition Scott roasting those veg to put through the cuscus was the right idea but Scotts land was overcooked I’ve never overcooked

Anything never I just that’s the only that done me everything else went to plan to be honest I actually think their dishes are comparable one messed up the lamb the other one messed up the cuscus really tough one to cook you know the rules three of you are

Staying and three of you are going home nnie you’re cooking tomorrow well done Ben Lauren sorry guys you’re leaving us we only have three three places mat damn fine pasta you’re cooking tomorrow well done Scott or Becky sorry Becky you’re leaving us congratulations Scott Yay come on now I’m absolutely delighted I’m just really really really happy I think I’m I’m a good Chef I think I’m getting better but I think to win it I’ve got to be a great chef and there’s a long way to go yet I never like

This yeah just really good really really good these guys want to change their lives and tomorrow they’re going to their first professional kitchen this will separate the men from the boys this will tell us if they really want to do it they’re going to have to work tomorrow harder and faster than theyve

Ever worked before in their life one quarterfinal Place three very exciting Cooks it’s day two and the contestants arrive at the upmarket Charlotte Street Hotel they’ll be cooking in the hotel’s very popular Oscar restaurant and bar run by head chef Brad Tindle hi guys uh we got 100 CS for lunch got up a sharp ready for action let’s

Go after 2 hours of preparation the clock strikes 12 and service begins okay team wakey wakey heads up check on samage two duck roll please yes sir Mel is up first she’s making Vietnamese spring rolls they contain eight different ingredients and must be handrolled to order come on Mel let’s go

He first checks we have to hit hard yes Che with no cooking involved Mel must be sure her presentation is perfect okay this is no good we need to start again the edge of the plate is for the customer it’s not for us so it’s got

To go inside nothing on the outside I hate that one set pasta yes chef painter and decorator Scott is in charge of fresh pasta with brola and spring greens olive oil salt pepper chili let’s go today yeah yes here we go cool but under the pressure of his first order he’s

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

Around just do it just do it right I don’t want to all the time my check on going straight away please two c bream that’s you big man yes chef Seafood lover Matt should be in his element cooking a dish of sea bream with chamula and North African

Marinade but can he cook the fish to the restaurant’s high Standards there’s a little bit too much color on here okay don’t want burnt flavor I want a caramel flavor really important it’s halfway through service and Mel needs to impress after her shaky start okay Mel let’s start to push now please three du Chef is going to like

These ones I think I hope finally look at that lovely straight lines excellent job you finally got it together the kitchen is now in full swing and Matt’s fish dish is proving extremely popular six bream all day so you need to get another 3C bream in the pan straight away yes

Chef but under the pressure of cooking six orders at Once Matt makes a mistake right stop stop stop you’ve broken it okay that’s no good concentrate on one thing at a time gently gently okay it’s a piece of fish it’s not a football okay that’s what it’s all about however he

Proves to be a quick learner and his next attempt is perfect sexy about Time meanwhile Scott is loving the pace and is thriving in the heat of service how many pass all day long Chef you have five set pass all day five just TOS TOS finally Scott it’s all come together beautiful he’s got his plate up okay so yeah well done we’re there

Fantastic beautiful look at that it’s excellent that’s going to be table 403 in a hurry with a hectic lunch service over and 120 covers served what did head chef Brad make of our three Cooks Matt was really really good it was pretty cool it’s pretty Cal and collected he

Did drop a fish which is no good but otherwise pretty good job I think I cope with the pressure um I marked up a few times at the beginning but I think I kind of pulled it together I thought Mel did really really well she was a bit

Maky mile to begin with towards the end she got right into it this has really focused me um to really want to give this 100% Scott was great he had a bit of a slow start but then he found his feet and he started running which is

Excellent I think as it service went on I kind of I think he improved and was more effici if I had to have someone back it have to be Scott he had the enthusiasm he had the excitement and he got right into it and the food going on

The plate looked fantastic that’s what we’re after at the end of the day it’s now back to Master Chef HQ where contestants must cook their own two course menu at the end of this we will have one quarterfinalist ladies and gentlemen I wish you the best of luck 1 hour let’s Cook yesterday Matt sailed through the first round making perfect feta but he struggled at times in the Pro Kitchen can he now regain his confidence with his own two courses what are your two dishes I’m doing a soda bread with a um a scallop chower um and then second course um a

Rubab crumble with a dash of whiskey why cuz it tastes good what is this you’re serving us up here it’s what I like to eat you know I love fresh seafood I love deep flavors what does this competition actually mean to you Matt if I can win

It it just it it brings me forward a good few years to where I want to be running this Cafe it’s a great thing for my family for my kids to see me doing it’s all benefit scop child ABS loves Seafood so that’s better be very very good with

Soda bread possibly my favorite of all puddings ever and he’s putting whiskey well we’ll see what the whiskey brings to it you got half an hour left just under experimental cook Mel wowed the judges in the first round with her spicy lamb on flatbreads can she now secure her

Quarterfinal spot with her two more adventurous dishes Mel what are you going to cook for us I’m making you um a hot and sour soup followed by pork belly and scallops on um cauliflower puree with some Granny Smith chips what is it about this this Fusion inventiveness that that appeals

So much because it’s different and I don’t think there’s anything wrong with creating new things and new ideas that you’ve not seen in recipe books yet can you realize your dream M I already am realizing it now being here it’s great I love it Mel style is experimental it is

Fusion I wonder if Mel’s able to deliver the definitive flavors that are needed in those dishes to make them beautiful cuz that’s not easy painter and decorator Scott struggled to make it through the invention test but came out on top in the Pro Kitchen can he continue to impress with his classic

Two course menu what are you going to cook for us you look at it may be quite a simple food but just a classic French onion soup and some runner beans some leaks with some clams and finished with just a nice bit of cotton up you think

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

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

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

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

Hot and sour Tha prawn soup followed by pork belly and scallops served with a cauliflower puree a pea puree and Granny Smith chips it’s got chili heat it’s got the crunch of sympathetically cooked vegetables I like it a lot nice bowl of soup um not bursting with you know huge amounts of flavor

Let’s move on let’s leave the soup and bring in your p and scallops the scallop is completely lost in that Triumph of pork pee and cauliflower nice ideas strangely enough I quite like the sour and sweetness of that Granny Smith with the pork and the scallop I do feel

Though you’ve got one too many ingredients on your plate it’s a brave attempt and the way you wanted a plate shows somebody who really cares about their food you look disappointed I am I think it’s a shame really Matt’s dream of building a new life for his family is resting on

Homemade soda bread filled with scalop and monkfish chowder followed by by a rhubarb and whiskey crumble the scallops are lovely and soft cuz they haven’t been overcooked the depth of flavor is intense I think it’s a really really lovely tasting dish but I don’t necessarily agree with the

Presentation this is good food you got sweet scallop you got meteor monkfish it is thick and juicy it’s well flavored I look I really really like that dish obviously this means a bit to you Matt yes John does it mean a life change is that the whole idea yeah absolutely from Chow to

Crumble it’s got sweetness and it’s got sourness that is a very good crumble thank you very very good crumble indeed you get sweetness and then you get an undercurrent of heat of whiskey it’s absolutely delightful Matt can you tell me what you’re feeling here um it means

A lot to me i’ been wanting to come on this for a long time please take a step outside and we’ll call you back as soon as we made our decision well done m y it’s your fault you st that was cooking of the highest order

Three people who have tried so hard to show us that they wanted and this is what this competition is all about can we talk about Melanie for a moment the soup I thought was okay it didn’t have the sort of real bounce I wanted to have

I found it sweet and uh citric and spicy and I liked it but I found the main course very confused there’s too much going on there you lost the beauty of the scallop you lost the beauty of that pork because of all the other flavors that were in there the scallop dish was

A gamble um it didn’t pay off although interesting it’s nowhere near the caliber of those two guys I think actually Melanie is the weakest and we should actually knock her out right now and debate the two boys let’s talk about Scott the soup a tea of what what a

Great attempt I love that french onion soup with those big big fat cheesy croutons it was delicious then that main course with the rich sauce and the and the clams it was absolutely delicious and I love his style I love that honest big bowl of soup I love that honest

Plate of food of that that Cod beautifully cooked vegetables finish it with butter I mean that is great great food I’ll cook that full all time I enjoy cooking it and I know they enjoyed eating it so that’s I’m pleased I think what Matt is doing is very very exciting

He’s come in here and baked a whole loaf of soda bread hollowed it out and filled it with the most Divine chowder I mean that was lovely wonderful sof scallops that is good restaurant quality chowder there something I put a lot of myself

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

Great cooking it ticked all the boxers and more all the boxers it was fantastic here’s difficulty because actually Matt is cooking beautiful food really well made well conceived well thought out we love him Scott cooking really good food really well conceived and we love him

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

Congratulations you know it means a lot to me means locks my family I am an emotional guy it’s it’s something that I don’t often let out in this kind of world it’s it’s it’s about doing something you’re passionate about so I’ve got to let it Out I will never ever forget this experience I’m probably I didn’t do enough did I that’s You you there yes I am what what I made it through you’re King no Matt will be back for the quarterfinal where he’ll face three other exceptional Cooks