Join the intense MasterChef semifinals as four exceptional amateur cooks face daunting challenges to prove their skills. From professional kitchen lessons to cooking for renowned critics, watch them push their limits. Follow Chris, Andy, Christopher, and Matt as they overcome weaknesses, showcase newfound techniques, and present dishes that reflect their growth. The kitchen heats up with lessons in simplicity, precision, and refinement. Who will shine and secure a spot in the finals? Experience a culinary journey filled with passion, pressure, and exceptional food.
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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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It’s the last of the Master Chef semifinals we’re looking for a great amateur cook who can make it as a professional someone who can turn out exceptional food it’s an opportunity of a lifetime I’m here now to win this this is one tough competition I’m more determined than ever whoever wins it’ll
Change their life cooking doesn’t get tougher than this it’s the end of the road for one of these four exceptional amateur Cooks in this 1hour program they’ll have to fight to prove they have the talent to become a Master Chef finalist your
Time’s up buddy you got to push first each contestant will be sent to a professional kitchen for an in intense Master Class stop touching it hello guys hello sorry I’m waiting for the hiiki for the lamb yeah it’s then back to Master Chef HQ to show exactly how much they’ve
Learned it is a perfect perfect harmony of little dancing flavors finally they’ll have to draw upon all their abilities to cook for the country’s most uncompromising food critics it’s a very nice dish I agree with you entirely after that one of them will be going home it’s
Tough business is you know it’s pressured at this level I have I have got what it takes so I don’t want to leave competition no way not at all I’m not ready to give this up I want
It to keep coming I want to stay here everyone knows they’ve got perform and any kind of slip ups are going to really be costly at this stage I’m a better cook I’ve got more ideas ultimately
You don’t enter any competition without wanting to win win it and I’ve just got to hope that’s enough it’s 8:00 a.m. and the four semi-finalists set off for their first [Music] challenge today we are going to send them to a different restaurant each a restaurant that
Will eradicate what they are weakest at four brilliant C we know they’re brilliant Cooks we want to be able to show them new skills to show them new Cuisines and to enhance them as Great Cooks so far father of two Chris has impressed with some excellent dishes my actual mouth is
Watering as I’m eating it fantastic but he can over complicate things and panic Under Pressure the dish look fantastic before you scattered half your saying Greer over the top of it to help him simplify and cope Under Pressure he’s been sent to the Alba mall at
Brown’s hotel we know for Chris that he has had trouble with his timing his problem is he gives himself far too much to do today we want Chris to learn that he can pair back he can cut back on the number of processes and the ingredients he uses and still deliver fantastic
Food the albal has a reputation for cre creting elegant and sophisticated British food using few ingredients John Dory beautiful fish to demonstrate head Chef Lee streeton is cooking up a fillet of John Dory with mash and sire you don’t want your pan too hot puts little
Pan on top okay that just stops it from Just curling up three ingredients Mash Dory sfire easy superb have a taste what what this teaches you I think is that you can get great great food that doesn’t have to take forever to prepare Chris now has to perfect this dish before the
Lunchtime service begins he need to get his times is right we don’t want him to overcook his fish we don’t want him to undercook his fish so [Music] timings comeback contestant Andy has impressed with exceptional skill I just think it looks outstanding it’s just
Very clever but is lack of attention to detail can let him down if a recipe has something like a crepe in it there is a real big reason for it really is a bit sloppy to help him Focus Andy’s being sent to the greenhouse which specializes
In classic French cuisine with exacting standards Andy has to be consistent and the idea of being consistent is every single plate getting it right head chef Anton Bonet will be teaching Andy to make the French classic pulad de
Bress it takes up to 2 hours of painstaking preparation just to get the bird ready for roasting unless Andy listens carefully and follows each of the numerous processes to the letter the dish will be a failure this is hugely different to my normal cooking there
Are processes you never even imagined most importantly he has to clean the chicken out without damaging the bone structure stop touching it what’s wrong with it what did the chicken lose which is essential for the dish have no idea no idea shape named after the area of
France where it’s farmed exclusively a breast chicken costs £26 so Andy must handle it with care I’m just going to try and stay really focused really professional and and listen a lot and uh keep my keep my gob shot and just uh try and learn from everything that Chef tells
[Music] me 24-year-old Christopher from suffk has only been cooking for 3 years he’s a natural cook who’s impressed with some elegant modern British Classics this is good looking well composed thought about food but Christopher’s inexperience can trip him up how many you plan to give uh just
A one I think you’re going to have to give two each they’re very tiny and unbalance his flavors it’s overwhelmed with the pesto the pesto is a bit strong not as perfect as it might have been he’s a skilled natural cook his hands work really well his eye is absolutely perfect he’s
Got a Now understand his taste buds we’re going to send him to zaka famed Indian restaurant this is going to take him right out of his comfort zone and introduce him to A Whole New World of flavors it takes years to master the complex seasonings of Indian Cuisine head chef Sanjay
Dedi has only 2 hours to teach Christopher his signature spicy halibut dish even though you can see so many ingredients it’ll take about literally a minute and start to finish right okay here you’ve got like you know a long list of different ingredients and it’s just kind of
Being switched on and being delicate with each of them so you don’t you don’t overpower the the main feature which is the fish in this case the most important thing everybody can cook but you can be a better Chef if you keep on tasting things during service Christopher
Will not only have to balance eight individual spices but also cook his fish perfectly I feel personally in every challenge is kind of like your first first day at school again you know you’re feeling nervous a little bit sick and at the moment I just focused on getting service
Done to the to the best I can and hopefully not making too many mistakes remember taste taste taste father of three Matt loves foraging for ingredients and dreams of a family run restaurant serving his robust hearty food incredible throughout Pres presentation has been his
Biggest problem though he is now beginning to understand refinement it’s the most memorable dish on the menu but Matt needs to continue to work on his weakness we’re sending him to the kingley club now that is food from the Far East and the food from the Far East it’s
Elegant and this is what we want this big guy to learn elegant elegant presentation head chef Andrew Lassa will be teaching Matt how to make miso kisui soyer Bean lamb cutlets with blue cheese dumpling a grety and dark miso [Music] sauce with this dish good presentation starts
From the moment you trim the lamb going to clean it down we take all the fat off clean the bones down ready to be tied up to keep a nice shape that’s all about the presentation I’m scared stiff of the presentation it’s far more delicate than anything I would
Normally do today he will need to focus and not to panic at any point yeah just basically pay attention next what we’re going to do Matt we’re going to do the dumpling okay and the sauce
Squeeze them in pushing into the dumpling yeah I really want to do well for Chef learn as much as I can Matt yes chef are you awake today my friend yes I hope so my friend because it’s going to get a bit hairy it’s 12:00 and across London lunchtime
Service is about to begin right check on please the tar salad 35 please sh one C with their morning master class over all four contestants now have to put their lessons into [Music] practice at the album All Chris is thrown straight in at the
Deep end your first joh story it’s for Mr hind one of our most regular guests I need some lemon Chris hello fish John Dory now 2 minutes Chef come on we need to hurry up yeah he’s sent a table 9 already but under pressure he starts to
Panic old habits die hard and he throws too much Source onto the plate Chris can we be careful on sauce yeah too much sauce yes yeah let’s Replay that one and he’s forced to
Do it again before it can be sent T two go at least to speed up a little bit a little bit slow it’s for real down here things are heating up feel a bit lost at the moment it working M [Music] yes with the restaurant full can Chris put what he’s learned into
Practice two John Dory lovely go you don’t want to let the chef down Dory ready on it way [Music] Chef beautiful that’s a lot better that John Dory a lot better thank you sauce good with his nerves finally under control Chris is producing perfect plates of food thank you
Che over at the greenhouse Andy spent the morning painstakingly preparing the chicken with such a complicated dish Andy must pay attention to absolutely every detail I think Indy is a bit Twitchy towards what’s going to happen you just miss
One thing and you know your dish is get is going to trip up we’ll wait and see having roasted the chicken Andy still has five more processes to complete before it can be served so we just just wrap it okay and you leave it in a warm environment
And now it’s 20 minutes while the chicken rests Andy makes a start on the [Music] Jew If and this chicken is not looking perfect it’s not cooked perfectly then I can’t serve it that’s it you’re done pull out away thank you thank you after painstakingly following more than a dozen different cooking processes has Andy succeeded with his Pula
De my chicken dish was delicious actually um it was cooked throughout and the flavor was um subtle and the meat was really lovely and tender so I was impressed it’s pretty an achievement for Andy he’s done really well really concentrated and focused Andy did listen
To me really well yes he did the food I helped produce is going to teach me about consistency and that’s something maybe I’ve struggled with throughout the competition so you know I think it’s definitely going to help across town at Indian restaurant the dining room is packed
Can Christopher overcome his lack of experience whilst Under Pressure remember you got three more hals away so that means a pan should be on for your cabbage good come on let’s go let’s go because your spice are going to burn now keep an eye on these fish mate yeah will’ll
Do as well as cook the delicate fish to Perfection Christopher has to B balance the flavor combinations of the spices okay yeah there’s nothing there so what I suggest you now is you take half of that yeah you start our game okay so you need to get that ready yeah you
Need to get this ready and you need to get your cabbage ready okay sure um I mean it’s just a lot of things take on board really there’s a lot of things to learn um and just you know just trying
To think of everything that the chef taught me taste those onions now what they like [Music] up got it done one B Chef good man beautiful beautiful finally Christopher’s first plate makes it to the Pass Perfect Mate he is on the right track I think his confidence is getting
Better and better and it can only get better now as the service goes on the dining room is buzzing and more orders flood in you need about eight more portion space eight portion this year I got 10 on order at the moment so just trying to stay on top of [Music]
Everything service please good well done it’s probably one of my favorite dishes spectacular the seasoning was brilliant brilliant phenomenal phenomenal you got all your Hal seasoned nicely yeah good yeah I’m buzzing I’m hot I’m knacked um you know a mixture of everything trenin is just like pumping for you
All the time and I have really really enjoyed it I mean this is what I saw about this is what I want to do coming to a different environment a different kitchen a different culture all those three things put them together he did exceptionally well over at the kingley club
Lunchtime service is in full swing okay check on Main Course is to lamb please yes chef sorry Matt yes chef thank you let’s go Matt’s lamb dish is an immediate favorite but he needs to cook it to
Absolute perfection 3 minutes for a lamb yeah yes chef okay make your lamb it’s red raw Matt you just cost me a lot of money there buddy sorry Chef not sure I’m quite there the next couple of plates will be interesting hello guys hello sorry I’m waiting for the hiiki
For the L yeah come on pull it together Matt yes [Music] sure Matt second attempt is cooked perfectly Mt the last two lamb are pretty good buddy yeah we’re going to Plate these two up now yourself but can he now Master plating up such a delicate [Music] dish wait who use your
Hands mate sorry spoon that’s what it’s there pleas yeah each of the four elements has to be carefully positioned in exactly the same [Music] place with a few more attempts Matt perfects his presentation I think you’re getting there you’re getting there thank you Chef I’m
Learning a lot good okay that’s the last check M I think you did a really good job today what on thank Che no problem now get out what’s different about about this kitchen is the amount of precision that chef uses when he’s serving the food if I can use elements of it
And lift my cooking to another level I’ll be over the moon think if he puts his head down and starts to open his eyes to slightly different things then I can’t see any problem why I can’t get his presentation exactly as it wants it to be for all four contestants
Their lunchtime service has been a baptism of Fire but their task isn’t over [Music] yet now your task is to show us what you have learned gentlemen you’re one course inspired by your experience in the kitchen best of luck let’s
Go they now have one hour to create a dish which demonstrates that they’ve overcome their [Music] weaknesses tell us about the lesson in the kitchen I think the lesson for me was around Simplicity around making the most out of great produce I mean have you ever seen
Less ingredients in my workstation before tell us what your dish is Chris I’m making pan fried halber with Coastal or sea vegetables and clam and I’ve just got to prove to you guys uh you know that that I am staying calmer and cooler responding to all the feedback that I’m
Getting good luck thank you knowing that you can produce great food without there being 30 different ingredients those well for the rest of the competition which I hope I’ll still be in every single part of that dish has to be perfect absolutely perfect for it to work we are halfway half an hour Left Matt what is your dish today on the menu it’s literally written as scallop and prawn it’s an amazing dish what do you think you’ve got to do now Matt to progress to this competition I need
To not lose my flavors in in the trying to get presentation now your family of course are way behind you on this the seafood restaurant that you want to do still there absolutely definitely still a seafood restaurant still doing you know my food great flavors how I balance that with the
Finesse and the other skills I’m learning that’s that’s what excites me about being here we always had big big flavors we just wanted a little bit of refinement some good presentation he looks like he’s got it he looks like a man in charge of his own destiny I’m
Feeling enthusiastic what I’m excited about is showing what I’ve learned you know I’m a big guy to come out with something pretty with some flowers on the top that’ll shock [Music] them Christopher are we going to see you smile today and cook some really good food that you
Love to cook I hope so I hope um I can kind of Bring It Back like least show that I have learned from my mistakes in the prior rounds it’s just getting a a balance between really good presentation and really good taste what’s your dish today I’m doing a sea bass and that’s
Going to be served with some spiced beans and there’ll be a tomato and coconut sauce good luck with this thanks guys [Music] thanks what I’m learning about myself is that I’ve got a good cooking ability it took me a while to believe it it’s just kind of taking on
Board everything that everyone’s telling you and then you just start developing loads and more self-confidence Chris has got his mojo back he’s got his confidence back that’s fantastic you have 15 minutes left that’s all you’ve [Music] got what is your dish today inspired by your time at the greenhouse filet ve um
Which is wrapped in Lardo and and then I’m doing a sauce made with a a vej are you a better cook for the experience you know I was in fresh kitchen yesterday I absolutely loved it that’s where I would like to go if I won martial Chef that’s
Where I want to be that’s the environment that excites me do you think that you could be the first comeback contestant to win the championship I’ve always always wanted this and that hasn’t changed right that’s fighting talk good luck mate good luck thank [Music]
You love that these actually deciding to listen and understand that great classic food can be brilliant food I’m definitely learning a lot about consistency about high standards about going through the right method to get a quality end result you got 3 minutes to get your food on your
Plates 3 [Music] minutes you’ve got 1 minute finish off 1 [Music] minute [Music] that’s it time’s up time’s up that’s it for once Chris has finished with time to spare but will his paired down dish of halibut fillet with clams and sea vegetables impress
It’s a light dish with a heavy weight flavoring I mean it’s good that’s the sort of dish that makes a reputation that is well seasoned well flavored elegantly presented and elegant in your mouth just keeps them coming and coming and coming it’s beautiful I’m Overjoyed honestly I’m so pleased
I kind of want to give you a hug cuz I just I’m so pleased for you and you were so in control there’s no sweat there’s no Panic you know You’ got a big grin on your face I’m just glad that I’ve
Shown you that hopefully I’m worth sticking with and I’m I’m taking these lessons in and developing will Andy’s fillet of veil with a creamy truffle sauce mushrooms and asparagus show he’s mastered the discipline of French classics
There was a complex amount of flavors in there but every single one is identifiable I think it’s really impressive you work so hard and I’m really pleased you’re taking on some of those techniques okay that is almost Alchemy trying to mix those flavors like that and
I I think you’ve done them extremely well think should be very proud of yourself thank you will Matt’s scol up and prawn with daon radish show he’s learned to refine his food that’s actually nothing short of stunning I’ve got that beautiful fish I got the crunch of the dicom and is
A perfect perfect harmony of little dancing flavors that’s accomplished now that my friend is what I like to eat good food you’ve got the depth of flavor you got lovely crispy caramelized prawn almost acidic in your mouth and looks beautiful yeah
I’m pleased made up yeah good man no way did I think I’d be able to do that coming into the competition I wouldn’t have even known where to start to get all the timings right to get
The flavorings right all of that is is just a huge step from from where I was not so long ago Christopher hopes his spiced Indian seab Bass with black ey peas will prove he’s learned the art of seasoning love the textures soft fish is flaky like the little crunch of
The onions and then bit by bit flavor comes creeping up very good very accomplished dish thanks I think it’s a really big step for you I really like it I like the fact you actually have embraced every single part of your lesson and put it there
On a plate we just want you to pack the flavor that’s in this dish here into the food that you love to cook John and gre’s comments I mean you know they were great positive and that’s exactly what I needed really gentlemen tomorrow is a big big
Day now that’s what Master Chef’s all about seeing people grow seeing people change seeing their skills being enhanced and preparing them for what comes next I think all four of them have absolutely cemented their reputations as outstanding amate Cooks I mean we ask them to
Step up and show us what they’d learned from those restaurant experiences and cck it we it the fact is we are now hurtling towards tomorrow and tomorrow is their biggest challenge because the four of them will cook for restaurant critics and at the end of that day there
Will only be three left I tell you what the battle is going to be ferocious this is survival of the fittest these guys are now fighting for their Master Chef lives and one of them will not survive it’s the last day of the
Semifinals everything the contestants have been working for over the last few weeks comes down to today for one of them the Master Chef dream is about to end today it’s the critics Table Restaurant critics who understand what good food’s all
About we know our contestants we know how much they put into this these restaurant critics don’t know our contestants at all and even if they did they wouldn’t care end of today we will have our three finalist that’s truly exciting but for one of them it’s going
To be heartbreak my family friends girlfriend you know they’re all totally Blown Away by how far I’ve got so if I do go out today yeah I’m going to be I really will be guttered I’m a comeback contestant so I was here a year ago with a similar intention and I’m even more
Determined to go now would be frustrating um I’ve seen so many people and in the sort of work environment that I am in who get laid off in their 50s and they don’t have anything
Else to go on to I don’t want to be one of those I want to be kind of making my own way I’ve made no secret that the whole Master Chef experience is you know for the whole family as
Much as it is for me you know I I really would hate to ring them up today and say look I’m out at the end of the day we will name three very fortunate finalists unfortunately one of you will be leaving us gentlemen you simply must be on the top of your game
You will have 1 hour and 30 minutes it’s up to you let’s [Music] cook the contestants have an hour and a half to prepare a two course meal of their own Design Chris beads of sweat starting to come on your brow already is that a good sign or a bad sign I want a really quick start today I want to get ahead of the game and then give myself
Enough time to Plate up what are you going to cook for our restaurant critics today I’m doing a steamed seab bass wrapped in lettuce served with a leak saffron and deal sauce for my first course and then I’m doing a roast fillet of beef with honey glazed onions a
Truffle Mash served with a brandy and red current sauce for my main meal what is it that you feel you have to do today you can’t underestimate the importance of today to me I’ve got to deliver I think today is all about staying composed and uh dealing with any [Music]
Setbacks I think Chris’s menu reads very nice of course it’s all about execution timing will that be Chris’s issue will that be his undoing cuz if he gets his timing R you know he gets flustered when he gets flustered it all starts to fall apart I’ll be thinking calm calm Calm
[Music] Andy a day of focus today yeah definitely you’re looking very very serious I am got my serious face on uh tell us about your two dishes I’m doing a s of sort of seared spiced tuna with
Roasted peppers and uh little Basel dressing some comfy tomatoes and I am doing a main course of um rump of lamb with obene and ble Wheats at pilow and Olive and onion spice sauce what
Is the perfect outcome for Andy I I think today I I want to produce food that um looks good on the plate and is recognized and is tasty Andy lots of work to do good luck yeah lots of work thank
You it’s about consistency is that first course going to be as good as the main course is the main course going to be as good as the first course I produced one or two dishes that are really impressed but others which haven’t met the same
Standard I’m determined to take on all I can and to improve as much as [Music] possible 15 minutes gone already what are your two dishes Matt first dish is is a surf and turf it’s it’s smoked oysters nice
Bit of fillet steak some Parmesan mash and a little bit of sire just to bring in some saltiness and what’s your other course other course is a nice little lime tart um going to serve that with some masap pony how does that quite big generous robust beef how is that
Followed by this subtle lime tart well my lime tart’s not that subtle it’s one of the reasons I’m serving a little bit of sweet dessert wine with it if you get through this can you win the
Competition I’m focused on today I’m focused on getting through if I do get through I’ll do my damnest to win it [Music] yeah beautiful little tart lime cust in the center really good idea
The question for me for him is will he get that dainty tart out of the case in one piece there’s lots that could go wrong I’m doing pastry and little tart tins you know the level of what
I’m I’m cooking now compared to what I was doing just a few months ago is is you know chalk and [Music] cheese Christopher hi guys your two dishes are what um starter I’m having a pan fried fet steak be served with a mushroom relish and some horse relish mash and um
For puding on doing um individual peir tartans with a rum caramel and vanilla cream rum caramel and vanilla cream tell you what that is right up my Strada can you get through today if I cook how I’ve cooked in some of the other rounds then yeah I’m I’m confident
I can get through today do you know that in this competition today is the first time you’ve used the word confident about yourself that is true which for me means you’ve come a huge way have you got enough in you have you got enough of a repertoire and talent Christopher to
Make it in this competition no way am I ready to go home yet and I will be gutted if I go home [Music] today if I could cook to the best of viability if I can cook exactly how I know
This dish can taste and how it looks then I’ll be really confident about going through to the final Chris come back to life and he’s doing a really interesting dish the idea of those mushrooms and onions and beef and potatoes fantastic flavors
You’ve got 25 minutes outside the critics arrive they all have fearsome reputations Charles Campion writes for the evening standard with over 20 years experience he’s one of the country’s most revered critics Kate Spicer writes for the Sunday Times and has whed and dined
At some of the best restaurants in the world she’s renowned for her Frank noons attitude Jay rer is the Observer critic and an award-winning food journalist for all four contestants this is their last chance to prove they’re good enough to stay in the [Music]
Competition about 15 minutes left yeah Chris will be the first to [Music] serve just listen at the moment you are not working in order no I’m not okay clean your board down you better have to sacrifice 30 seconds to clean yourself down [Music] cooked yeah time’s up mate quickly quickly quickly quickly
[Music] quickly Chris has just managed to Plate up in time but what will the critics make of his steamed seab bass wrapped in lettuce with a leak saffron and Dill sauce it’s on the brink of anderan yeah it is mine’s raw there actually mine’s
Okay but where it is cooked through it’s a very nice dish I thought the look of it was very pretty I think the lettuce is just perfect my major issue with this is a bit of cooking is the suspicion that he’s trying to kill me while he’s serving me undercooked
Fish Chris’s hopes now rest with his main course okay happy with them maybe a little bit [Music] under okay go go go go that one there end sorry for the slight delay here slight delay Chris’s man is roast fillet of beef honey glazed
Onions truffle mash and a brandy and red currant sauce not big on his greens is he no that doesn’t work does it putting a piece of bloody beef on top of a bit of mashed potato anybody got any Truffle
In their Mash not a flicker not that that’s a bad thing cuz you know I don’t get that excited about truffle mashed potato but if you if you tell me something I’m going to expect it if your
Mate who can cook a bit serve this up at a dinner party you’d think that was nice enough enough and you’d enjoy it for the for the conversation it” be a nice ACC compliment to the talking yeah but
That’s not what this is about this is completely uninspiring I feel the cow died slightly in vain that was the worst hour and a half of my whole life you have 6 minutes young man okay are we in charge I think we’re in charge yeah next to face
The critics is Andy who has previously been let down by a lack of attention to detail composure Andy just composure your time’s up Andy’s first course is seared spice tuna with roasted Peppers comfy tomatoes and a Basel dressing this is a lovely life fresh dish there are some really clever little
Touches the putting of the Capers for a bit of salt and acidity into the to the peppers turns into a little bom flavor I think he’s got the tuna cooked just perfectly that’s very difficult um I think it’s really most successful it works I agree
With you [Music] entirely 2 minutes are you okay just about I [Music] think got about a minute to go after a minute you’re going to have to go out there stop and go and tell Them your turn up buddy you got to push okay okay go go go for his Mane Andy served a middle eastern dish rump of lamb with an oine and bulgar wheat pilow and an olive and onion spiced
Sauce the grilled Meats on top make a lot of sense cuz that’s what you’d get in the Middle East so I think Andy thought very seriously about what he’s trying to cook and ex uted it very well
It’s interesting that it’s very much related to the dish that went before if you saw the two dishes you know a week apart you’d reckon they were by the same person I like the idea that you can recognize somebody’s cooking style it’s a very enjoyable plate of food that was
More manic than I expected far more manic than I expected it was difficult under the time pressure amount of elements I had to pull together but yeah hard work real eye opener [Music] next up is [Music] Matt Matt you have 4 [Music] minutes you got a minute Matt I’m on [Music] it
Can Matt combine both flavor and elegant presentation with his dish of fillet steak with smoked oysters parmesan mash and samire can I just say the appearance of an oyster thrown on top of a steak it’s like a really giant bogey but not to say I don’t think it’s going to
Taste good personally i’ say the T the oyster tastes fantastic I think it’s a it’s a new one on me quite interesting isn’t it by comparison the steak is under seasoned the mashed potato with some sire and smoked oysters would have been a really nice dish you don’t need the meat
At all Matt’s first course has received mixed reviews two minutes left that’s all you got and now his second course is in trouble with only a couple of minutes to serve the Tarts they’re too hot to come out of the tin there’s no way the world you’re going to do it quickly
Is it it’s your choice you rush it they all fall apart or you can go out there and say to them I need at least another 5 minutes to get the Tarts out probably it’s up to you okay do that you terribly sorry I’m getting the Tarts out I do
Not want to serve you broken Tarts there’ll be another few minutes they’re out of the oven they would be good [Music] with no spares there can be no 0:44:55.960,1193:02:47.295 [Music] Mistakes push like [Music] mad but will Matt’s lime tart served with mascapone and sweet dessert wine be to The critic’s Taste okay that’s definitely a lime tart really really so good that that has quite an extraordinary effect on your mouth it’s like you put it in your mouth
And the lime shoots through like a needle at the other side of your jaw it is mly better if you eat it with the pastry it it is the kind of dessert that will turn you to drink
Matt is wildly ambitious and he is trying to do gussied up sharp restaurant dishes and failing I’m afraid I’m pleased I got my lime [ __ ] out um yeah I’m just with disappoint on the time 9 minutes Christopher is the last to serve the [Music] critics go good [Music] L his first
Course is pan fried fet steak served with a mushroom relish and horseradish Mash he’s got the mash prize for me out of the three Mash is the steak is I think good to eat not a bad pie me this is a plate full of food which shows C intelligence
There’s something quite interesting about this cook for [Music] sure how long going at least another 5 minutes we’re starting to move B we got three so if I was you I’d walk up and I’d say your dessert is going to be 7 minutes late they’ll give you 10 [Music]
Y I do apologize guys but the dessert is going to be about another 7 minutes okay s precisely 7 Minutes precisely yeah better get back in there do we forgive him 7 Minutes better he has another 7 minutes and we have a good Lunch come on wait long enough let’s go sorry for the wait guys will his individual pair tans with a rum caramel and vanilla cream be worth the wait good chewy toffee any dessert which ends up with you with toffee in your teeth is a good
One nice caramelization on the top of the pear bit of staran giving a whiffer spice to it some cold cream to stum be burning your mouth this is straight Haze it’s absolutely perfect in every respect it’s definitely worth waiting for he did a proper job I would have actually probably like
To have waited maybe a minute or two more and seen it a bit more Brown and caramelized it was really hard um hot tiring had a little bit of a timing issue with the with the pudding I know that I’ve
Made an error um and I just hope that is the only error that I’ve made and um hopefully my food will be good enough to take me through rather than my timing the contestants wait while John and Greg find out exactly what the critics thought actually the quality was pretty high um there
Were a couple of low points but some some dishes which had us humming cheerfully to ourselves and we’re not generally cheerful people as you know we’re hard to please and there was quite a lot that we found pleasing you can usually rely on one dish at least being completely laughable
But no this this time’s actually been rather disappointing I can’t be very vicious or mean at all like the bulgar wheat thing very much like the individual peir Tata very much it’s certainly a case of two up two down I think we go further and say we both really lik Andy and Christopher
For various reasons um and the question marks were all around Chris and Matt thank you it’s been helpful to an extent I don’t know where it puts us right now but I think we’ve got a fairly tough decision we’ve got four amateur Cooks they have done their ultimate task on the semi-finals
And cook for restaurants critics what you and I have to do right now is send one of them home I agreed completely with the restaurant critics today they said they had two ups and two downs
Two highs two lows one of their highs was Andy the other one of their highs was young Christopher Andy he needed a big round today Andy he was back with the food he loves we had the flavors of North
Africa and he set the place a light those critics absolutely loved him and his problem all the way through this competition has been consistency for him it was about getting his personal on a plate
And actually it probably paid off for him I really really hope that my name won’t get called today to go home I desperately don’t want it to be the end for me I know how great the opportunities are and
That’s always what I was here for so you know I’m fingers crossed for for someone else’s name Christopher’s job definitely was about getting flavor in his food that’s what we’ve always said about Christopher I think he cooked his piece of beef perfectly I think his mashed potato with the
Horse radish in was a nice idea it worked and a really delicious clever elegant dessert and you look at that food and think you know what that’s not dinner party food that’s next stage up I think
He lines up as one of the successes today I went out there today wanting to prove that I have got the confidence and I have got the ability and I have got the ability to learn what they’ve told
Me and you know rectify the mistakes I’ve made all right Christopher is in Andy’s it’s now Matt and Chris today I really want to strangle Chris he said that he’d learned the lesson of being organized being ordered and he just didn’t even start off that way as soon as Chris starts to
Panic things start to go wrong timing goes arai and it just doesn’t finish the way he needs it to finish off there were mistakes all over the place onions weren’t glazed the beef was undercooked cuz he wasn’t watching what was going on he didn’t give himself enough time time to even season his
Mashed potato he was so far behind he didn’t have the best of it today he really didn’t and the look on his face I mean he could hardly get his chin off the floor that fell I did my best um you know
Hindsight’s a wonderful thing I probably should have you know picked something a lot quicker that would have been a lot less challenging uh and that you know those sort of decisions are what get you through or don’t up to now Matt has given me some of the most memorable dishes I’ve eaten I
Don’t know what the guy was thinking of today that was a nightmare the beef was undercooked the mashed potato wasn’t very good the lime tart too as stringent but there were lovely little points though to Matt’s food today the smoked doy with the sfire I really liked it the pastry
Was perfectly beautifully thin and absolutely perfectly cooked he did do himself Justice to an extent I cooked the plates of food that I wanted to cook I don’t think I cooked my full potential I I I think I’ve got a I think I’ve got an awful lot of potential still to come ah
John I I I am torn today my Front Runners going into this round with Matt and Chris and the worst two performers here today were Now Matt and Chris it’s been a complete turnaround and it’s left me
With a serious dilemma here John we’ve seen that Journey so far we understand how they’ve improved as Cooks what you and I have to do right now is send one of them home I think it’s a real tough one I would love for this to carry on further than today uh
I can’t imagine not being in it um and it carrying on without me here I’m not confident certainly not overconfident I’m I’m not confident I’m going through you guys have come so far and I applaud each and every one of you our decision has been made the person leaving
Us is Chris sorry [Music] Chris [Music] [Music] Lu I’m disappointed I didn’t perform on the day when mattered and I just made too many mistakes really I look back on this as being an incredible achievement because to get to the
Last four of something as big as Master Chef is definitely something to be proud of at this point in time I think I just need to get home see the family I’ve enjoyed every minute of it so there
Aren’t many things in life that uh that you can say that [Music] about gentlemen congratulations you are our [Music] finalist I’m made up I’m through so I I’m excited I don’t know what’s coming next but I’m looking forward to it I’m in the final I can’t believe it I’m I’m absolutely
Over the moon I think you know the fact that I’m a comeback contestant and I had a crack at this before and now I’ve come back does make it the sweeter when the finals come I will be definitely
Raring to go being told that I’m now a finalist in Master Chef um if you’d have said that to me when I came in that first day shaking like a leaf if i’ have got through that I was chuffed but um yeah
I’m chuffed a bit right yeah we’ve got adventure begins now a big adventure for the finals the gloves are off I don’t know if I’m going to get done as our finalists are thrown into the most extreme challenges yet these guys are waiting to be fed at 8:00 you better get across there
In some of the most daunting surroundings they’re just sitting now they’re sitting early come on go let’s go come on really need to get a shift on yes for some of the most Discerning pets in the
World it’s perfectly done [Music] by the end of it Matt Andy or Christopher will become Master Chef [Music] champion
4 Comments
This is a very clever plan for the amateurs. Instead of sending a group to one or two restaurants, they send each one to a place where they learn to compensate for a weakness or absence in their skills! Bravo!
I go out there and say I'm just going to be a couple of minutes over, I'm sorry. And the puffed up, haughty little gang are all wincing and squirming in their seats and complaining, I'd be like: "Oh, settle down, it's hardly the end of the world, is it?"
It was awesome seeing how improved they all are in the first half. Onward.. I have my idea as to who should go. Let’s see ..
Edit: Wow! wot a surprise! Well, their dishes weren’t what I expected them to be, but of the two on the bottom with the critics they made the best choice. Sad to see him go as he’d previously served up some interesting and unusual dishes. I hope he was successful after this.
That ghastly, self-important Kate Spicer ‘judge’ is clearly and plainly a Nutjob loony-tune..