Experience the intense culinary competition as amateur and professional chefs face off in MasterChef UK. From inventing savoury delights like herb-crusted cod and monkfish stuffed with preserved lemons, to mastering dishes such as lemon sole tempura and savoury risotto, contestants push their limits to impress the judges. Who will secure a spot in the quarterfinals with their delectable creations? Tune in to witness the ultimate cooking showdown!
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MasterChef UK is the ultimate culinary battleground, where passionate amateur chefs face intense challenges to prove their gastronomic prowess. From intricate mystery box tasks to high-pressure invention tests, contestants navigate the kitchen under the scrutiny of expert judges. Each episode unfolds with creativity, culinary finesse, and unexpected twists as aspiring chefs strive to impress and advance in the competition. With diverse personalities, mouthwatering dishes, and the pursuit of culinary excellence, MasterChef UK offers a thrilling journey into the world of competitive cooking, captivating audiences with the sizzle and drama of the kitchen.
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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.
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#MasterChef #MasterChefTV #CookingShow
it’s Master Chef to win Master Chef
I’d probably give up 99% of my life
two expert judges to test them at
the highest level we’re looking for
a great amateur cook who can make it as
a professional someone who can turn our
exceptional food I’m determined I’m
passionate I want it and I’ll have
it this is one tough competition I think I’ve
got all the skills and the knowledge to become
the Master Chef Champion to whoever wins it’ll
change their life cooking doesn’t get tougher than
[Music] this these six contestants all
want to become the next star restaurant
chef but only one will get through to the
quarterfinal they face three tough tests
they have to invent a dish from scratch no
this is very wrong they have to survive the
pressure of a professional kitchen I’ve
never had a customer walk out because
theyve got the food on time yeah and they
have to impress the judges with their own
recipes it’s tasty I’d eat the whole lot okay
and I really enjoyed it all in just two [Music]
days at the end of this three of you will be going
home let’s [Music] cook it’s the quick elimination
test deciding which three stay are Judges Greg
Wallace they want to pit themselves against the
best to find out how good they really are and
jont to Road this competition is about want it’s
about wanting to change your life and it’s about
wanting to impress us right now the contestants
have 40 minutes to invest vent a dish from any of
today’s ingredients including tuna puffed pastry
new potatoes pork noodles pears red onions fine
beans and green [Music] cabbage Birmingham born
Ian is relying on his instincts to get him through
to the next round I’m comfortable in what I do I
don’t feel I have to impress people with my food
I’ll do what I want to cook and hopefully they’ll
like that what’s your style of cooking Ian um I
don’t really have a specific oneoff style I kind
of cook as I feel that day check it all in and
see how it goes give it a try confident definitely
good London a guy hopes to start a new life and
make a career in food cooking would be me time
I guess I’ve probably got about 10 years active
life left in me before I fall off my mortal coil
as far as work is concerned it would be good to
be selfish for those last 10 years and your food
dream is uh a restaurant South France up in the
hills Mediterranean Sea good service a remarkably
calm exterior and you are going at a marvelously
relaxed pace it belies Panic no I don’t believe
it I’d love to say I was really really confident
let’s go for it bang but I’m a little bit unsure
at the moment I love to cook sweet food and I
would love love to own either my own bakery or
Cafe and that’s where I am now that’s what I
want despite her love of baking student Sarah
has decided to go with a Savory dish I’ve done
battered fish and I’ve got a ginger and coriander
sauce and I’m going to do some caramelized beans
are you able to adapt yourself enough that you’re
able to conquer all the course as well as you do
sweet food I’m going to do my very [Music] best
36y old Craig is inspired by years of growing
his own veg in Cornwall I’ve got an advantage
because you know I’ve got the ingredients I need
to create you know everything that I love you
know uh the ingredients but are you confident
you know how to cook them yeah I think so yeah
my wife tells me I can my family tell me I can
yeah it sounds like you are quite a confident
man Craig thank you I think we’re going to
be looking fors your food well I hope it’s
nice well-traveled cook Susan has a passion for
Mediterranean food when we go on holiday we tend
to spend a lot of time in supermarkets and Food
Shops because the food Isn’t So uniform in shape
and so perfect looking as ours but it tends to
taste so much better Susan what are you cooking
us um we’ve got sort of noodles and cabbage and
tuna steak marinated in garlic with soy sauce
and honey is Asian your style is that the whole
idea no not really I tend to cook Mediterranean
style but I saw the noodles and I just thought for
quickness whether that lets me down in the long
run electrician Paul wants his Love of
Cooking to give him a new start in life
I’m totally disheartened with my job I
want to get into the cooking industry
I’d love to own my own restaurant I’m going
to push myself to the limits for this you
cook a bit Paul yeah tell us about it
time uh I’ll cook every every day for
me me myself and my girlfriend tell us what
you’re cooking for us I’m doing a tan with
apricot crem on glay I don’t burn it Paul
I hope the food’s as good as it sounds hope
so get it on a plate guys we have 2 minutes
[Music] left
guys leave alone
please first up is London a guy his dreams
of a French restaurant rest on his kiche
with bread potatoes and beetroot salad I mean
I could probably rename it for you carbohydrate
Feast it’s been a very very long time since
I can actually say that the taste something
is Indescribable I’ve got coriander all over
the place cuz there’s so much coriander being
scattered over the top of it and then this really
really sweet beetro how were you able to achieve
that what I got is um really sweet sharp
beetroot actually I quite like the flavor
of and then into sort of eggy nothingness with
a sort of coriander finish Guy this is not your
best work is it uh it’s a distance from my
best work veg grower Craig wants to prove
he can cook it as well as grow it with
his pan fried tuna creamed cabbage and
[Music] potatoes the flavor of the cabbage and
the mustard and the cream is really good and it
goes really well with potatoes it doesn’t work
with the tuna right okay because it is quite a
rich oily fish tuna and it just doesn’t marry
well the cream right dessert lover Sarah is
going out on a limb with a Savory dish of
battered tuna crushed potatoes and sugared
[Music] beans I’ve got to say the idea of
even dropping an oily fish like tun it in
batter and deep fry it is just so far wrong
the sauce doesn’t work with the fish the idea
of the sugar in the Beans really worries
me a little bit and I asked you before do
you think you’re able to to go through the
other side the Savory side of stuff then
leave the sugar out okay this is madness
on a huge scale I can’t I can’t go near
that no this is very
wrong electrician Paul has made a
pear tart tatan with apricot cremon
glaze it’s buttery it’s sugary
it’s sweet it’s delicious
when you cooked your pastry perfectly the
caramel is lovely without being too sweet
and itching the back of your throat I think this
points at someone who does a fair bit of cooking
pool will Birmingham born Ian’s instincts pay
off with his pork caramelized onions and Herb
potatoes the pork is over over cooked
your potatoes need seasoning and
your onion should be really soft
there’s some serious mistakes on
here the biggest problem we’ve got is
that nothing is seasoned it doesn’t
taste of anything which is going to make
me go wow I can really cook yeah next
time that’s that’s exactly what I’ll do
I’ll season more cook less despite loving
Mediterranean food Susan has decided to
go Asian with seared tuna and stir Fred
[Music] noodles it works on
a saucy level and I’ll pick
up the Sesame it could do something
sharp and maybe even a little bit of
heat I don’t mind the flavoring
of it I I feel it could be a bit
better seasoned the noodles themselves are
tasty we’re going to have a chat off you
go this part of the competition we always say is
one of the most difficult because you’re faced
with the G of ingredients you’ve never seen
them before the lights come on nerves come
out and it’s the first time they meet us Paul
I think the pair tart tan was actually good
really good it was tasty and he made a decent
cremon gay John and Greg seem to light my dish
so hopefully fingers crossed get through till
tomorrow Paul and cook Paul Paul goes through
for sure Sarah there is no way you would put
breadcrumbs over that beautiful piece of tuna
and deep fry it maybe I should have gone sweet
not saory I also think the big clue today about
Sarah’s cooking is she said I put sugar over my
beans CU I wanted to caramelize them anybody who
does that I’m sorry they don’t cook she should go
home let’s talk about Susan she got some flavor
into her food she did have some Sesame there
and she had some soy and she didn’t do anything
mad like chucka Potter creaming it’s not great
food but I I you know that the lady knew when
to hold back I had planned on going through to
the next round so I would like to accomplish
that her food was coherent it was supposed to be
a bowl of noodles with tuner on top with sesame
seed and soy that’s what she set out to do she
did it Susan goes through let’s talk about guy
you really want to do something really good
and you end up with a plate of carbohydrate
what was the guy thinking what went wrong was
probably my ability to think on my feet quickly
enough I don’t think it was should let guy go
any further in the competition I really don’t
yeah I’m happy to debate Craig and Ian actually
for the third place Ian is a confident man and he
had the right ideas frying those onions till
they were soft and putting them over a piece
of cooked pork is a nice idea I’d love to get
through tomor so I could learn more so I could
push myself forward more cuz it is something
really passionate about Ian was pretty unable
to tell us what he cooked all the time or any
style he had there is a glimpse of something
nice in Craig’s food the cream Cabbage was really
good but the Cabbage that Craig made did not match
that tuna at all it should have been served with
something else but hey is it Ian or is it [Music]
[Music] Craig Susan congratulations
you’re staying hold on
guy Sarah sorry but you’re
leaving us thank you very
much Paul well done you’re cooking
tomorrow congratulations so Craig or
Ian congratulations Craig sorry thank
[Music] you shocked and excited and just
I can’t believe it it feels fantastic
I feel really emotional at the moment
I just can’t wait to bring my wife and tell
her that I got through really pleased I got
through nervous about tomorrow but really
excited as well for the moment they can
relax but tomorrow the pressure is on
as they face two more daunting tests
it’s early morning on day two the contestants
arrive at Gilgamesh a restaurant set in the
heart of London’s Camden Market specializing in
Pan Asian [Music] food head chef Ian penelli has
over 150 people booked in for lunch today
and needs the contestants to maintain his
high standards we’re renounced for putting out
a really high quality product a very very very
good speed so it’s for excellence but speed
you ready let’s go pick up please lemon so
RI big wife is curry Susan who’s used to cooking
Mediterranean food will have to show versatility
as she’s in charge of the white fish curry
with trout dumplings Susan one fish curry
please yes sir Susan’s first order is in but
she’s having trouble getting to grips with the
recipe Che we need one more demonstration here
please Su I show you once forgot what you told
her get oil hot cream yeah one tbsp of paste
then you add the coconut milk the milk okay
that’s right yeah Craig want ribeye yes sir veg
grower Craig is making the ribey beef with miso
sauce and soy [Music] beans but Craig’s already
feeling the pressure and he has to be reminded of
how to Plate his dish it’s not right no come
on sorry sauce goes on first before the Ed
of mommy beat yeah yeah listen it’s already
been 10 minutes yeah okay that’s 15 minutes
great one rby Chef okay yes order two Lem hey
Chef across the kitchen electrician Paul is
looking after the lemon Soul tempora with orange
ponzu sauce it’s a difficult dish to perfect but
he makes a strong start by quickly grasping the
technique he prepares his tempora without any
help from the chef but his presentation lets
him down messy huh mess everywhere is your
bedroom messy okay I don’t want to see it happen
again do it again yeah no problem service here
service it’s halfway through service and Susan’s
still having trouble remembering how to cook her
Curry Susan you know that’s not right look at
that it’s like soup more fish come on Susan
you you can do this Susan her inability
to recall the basics of the recipe puts
her seriously behind with her orders Susan I
need that Bloody fish curry I’ve never had a
customer walk out because they not the
food on time yeah I don’t want to start
today six riby pick up yes with lots of dishes on
order Craig is now struggling to keep up with the
pace bra yes chef yeah what’s going on it’s is a
beef dis is simple he’s lost track of his timings
and his food has gone cold come on man you’re
losing it and he has to start all over again
get it on there another Grill what that what’s
that heating up reheat your me yeah make some
more beans yeah yeah it started off really slow
and I thought well this is all right but um it’s
just gone manic now six lemon Soul [Music] Tempur
while Craig battles to keep it together Paul’s
confidence has blossomed and he’s now turning
out well-presented dishes two temp please yeah 2
minutes 2 minutes great really enjoying it I think
I’m doing okay so that’s all that matters really
is after two hectic hours of service head chef
Ian meets John and Greg to fill them in on how
the contestants got on what a great place for wbe
chefs to come on trial down to business were you
impressed by Susan well she did the fish curry
she got very scared her confidence was shot to
Pieces after the first few orders and she kept
forgetting things what about Paul Paul was the
one that kept his head down kept his call
and he immedately fixed things as soon as
I said this is wrong this this is wrong what
about Craig I think the more orders he got he
just started to Panic it’s like his timings were
all off you know dish needs to when a dish comes
together you need that ready that ready and
that ready it was just back to front I have
to ask you this if you had to employ one of them
who would it be and why I think Paul he’s got the
attitude for it and you can see he cared very
much about what he was doing Paul would be the
one now they’re straight back to Master Chef
HQ to cook their best two course meal yesterday
cormal veg man Craig just scraped through and
he fell apart Under Pressure he’s going to have
to work hard to prove he’s got what it takes
to become a pro Mediterranean cook Susan got
through with an Asian dish but she struggled to
cook one in the Pro Kitchen will she go back to
the food she loves and pull off two Great Courses
electrician Paul sha in the invention test and and
proved a confident cook in the restaurant will he
make it three in a row and walk away the [Music]
winner there is a quarter final place
at stake let’s [Music] cook they have
just 1 hour to cook a two course meal of their own
design only one will win a place in the
quarterfinal after two difficult rounds Craig
is pulling out all the [Music] stops it’s a
roast stuffed monk fish stuffed with peppers
an chv preserved lemon sundried tomatoes with a
drizzle of saffron water across the top you are
playing with extraordinary flavors it’s a risk
I could um quite easily make it too salty and
you hate it we just have to see how we get on
is competition you got to take some risk don’t you
yeah the problem he’s got here is he wants to show
off some cookery skill but has he got flavors
that would be sympathetic to those beautiful
fish Susan is banking on her favorite
Italian dishes to get her through to
the next round what are you making for us um
porini ratoo and amoretto and strawberries
and aboni is a risoto enough to get you
into a quarterfinal well that’s for you
to decide isn’t it Susan’s menu is so very
simple it has to be perfect it has to be
perfect halfway 30 minutes are [Music] gone with
Newfound confidence Paul is Keen to further his
skills by making classic combinations with a
Twist has the quarterfinal door got your name
on it uh I like to think so yeah and what are
you going to do that’s going to get you into
that qu final I’ve got a herb crusted cod with
a bay roast potatoes on asparagus and dessert
is rubab crumble trifle why do you feel the
need to use such an expensive vegetable which
is so powerful like asparagus with a piece
of beautiful Tod all my friends love it so
that’s why I decided to do it it’s classic
food being played with a bit and I think
that’s [Music] dangerous should be adding
the finishing touches guys you got 2 minutes
left time’s [Music] up will Craig’s Brave
flavor combinations win over the judges
he’s made scallops with sundried tomato
salsa followed by monk fish stuffed with
preserved lemons an Chevies and
red peppers with Ana potatoes and
asparagus all that beautiful sweet Scarlet
flavor and little hints of tomato yeah I
that’s a very very well balanced dish you
must be happy I’m very pleased yeah it’s
tasty I’d eat the whole lot okay and I
really enjoyed it thank you move the M
over the fish is cooked beautifully
the sauce actually is really tasty
the lemons I love in there the Capers I
really like the sundried tomatoes are a
flavor far too many okay right you don’t need them
right I don’t get all of those flavorings
okay at all yeah if you go any further this
competition it gets tougher yeah can you
cope with that pressure do you really want
to do that of course I do I wouldn’t be here
if I didn’t want to do it will Susan be able
to show enough skill with her Pini risoto and a
zabayon with strawberries and amoretti biscuits
my feeling is right now it needs more flavor in
the stock it’s okay it doesn’t make me go Mama Mia
mhm John’s absolutely right it needs to
really lift it’s just the stock you’re
feeding it isn’t good enough to make
that a great risotto main course to
dessert you can just taste at the back of
your palette this Yol of the egg and that
tells me the egg’s not quite cooked
enough you haven’t got enough heat
underneath there and you haven’t not got
enough well in that bowl really need to
go strawberry and Amaro what a
beautiful combination but is that
demonstrating enough cookery skill to
get you through into a quarterfinal I
realized that was a risk I was
going to take but I went for
confident cook Paul has made herb crusted cod with
roast potatoes and asparagus and a rhubarb crumble
trifle I get beautiful Rich asparagus I
get lovely butter sauce I get a really nice
bit of potato and I get that lovely
texture of the crust on top of that
Cod asparagus is perfectly in season at the moment
it’s such a luxury item I think it should be left
to just stand alone I think you got some nice
ideas and I think you cook quite well this is
not a great dish this is just component bits that
have been cooked well all right okay bring in
PUD you can often see someone’s personality
in their food yeah you’re a big guy I reckon
we have got 2 kilos of dessert here
I mean that is an enormous amount of
pudding there’s not enough crumble
in there to balance the wetness right
okay it’s not too sweet which for me is good
you really want to do this don’t you yeah I
do I really do I love people smile when
they taste my food Mak my day you know
we’re going to have a chat about you we
will call you win when we’ve made our
decision it’s Master Chef it is tough and I
don’t believe that Susan did enough today to
be considered a quarterfinalist I’ve done my best
to get through to the quarterfinal and I just hope
that it was enough I like a style of food I’d
go and eat it but it’s not demonstrating enough
skill to allow allow us to put her through she’s
gone this is a battle of the boys that leaves us
with Craig a man who we recognized yesterday
of cooking things with intense flavor and Paul
somebody who is really a classic cook I think
what Paul cooked was good I think all the parts
on his plate were well done it’s whether he can
put a plate of food together hopefully I have
done enough and if I do get through fantastic
I’ll be you know I’ll be absolutely made up
his food doesn’t need scrapping and star and
again it needs redirecting but Craig’s food
is by far tastier it was a a risky maneuver to
go for strong flavors and um I’m really really
happy they loved it we may get other nice
dishes from Craig but that guy can’t handle
pressure Paul was stormed through the first round
he was the first one on our must have list and he
came top of the kitchen round we think he made
mistakes today Paul but if he listens he will
Rectify them really quickly because technically
the guy is Sound Decision time who’s it going to
be we only have one quarterfinal place and we
have made that [Music] decision
our quarterfinalist is [Music]
po I’m GED um I’ve been on a real long journey
you know I’ve learned a fantastic amount I’ll
take that forward and just strive to do
better it’s been an amazing experience
one I would not wish to have missed made
up really really pleased can’t believe
it hello hello one I’m through to next week oh
fantastic Paul will be back for the quarterfinal
where he’ll face three other exceptional [Music]
Cooks [Music]