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Season 12
Gregg Wallace hosts the first week of the culinary contest, which sees the first six professional chefs competing for a place in this week's quarter-final. Half of the competitors are
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Gregg Wallace hosts the first week of the culinary contest, which sees the first six professional chefs competing for a place in this week's quarter-final. Half of the competitors are challenged by Marcus Wareing to prepare poached guinea fowl breast with a Sauce Robert, while Monica Galetti sets the rest the challenge of making hand-cut tagliatelle with a lamb ragu. Finally, they must prepare a signature dish to decide who will stay on and who will be eliminated.
Tonight, the first three chefs take on the terrifying prospect of tackling Marcus’s crab omelette arnold bennett - they have 20 minutes to either hold their nerve or find themselves in a
.. show full overview
Tonight, the first three chefs take on the terrifying prospect of tackling Marcus’s crab omelette arnold bennett - they have 20 minutes to either hold their nerve or find themselves in a terrible scramble.The next three chefs have to dig into their pastry repertoire when Monica asks them to create a puff pastry and vanilla mousseline layered dessert. A steady hand and a sweet tooth are a bonus to succeed in this tricky test.In the second round it is now down to all six chefs to wow the judges with a dish of their own design. They have a chance to save face and turn their fortunes around when they cook their own signature dish for Monica, Marcus and Gregg. In an hour and 15 minutes, they must inspire the judges with their flair, skill and personal style. It is their chance to show off their culinary talent before the judges decide which three are sent home and which three go through to this week’s quarter-final.
The remaining four professionals go on to cook their food for three of the UK’s most discerning restaurant critics. They need to impress William Sitwell, Grace Dent and Jimi Famurewa.
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The remaining four professionals go on to cook their food for three of the UK’s most discerning restaurant critics. They need to impress William Sitwell, Grace Dent and Jimi Famurewa. The critics’ judgement is unrestrained, often ranging from delight to disdain depending on the food they are served. The chefs are given one hour and 15 minutes to showcase their culinary know-how with a two-course menu designed to dazzle the critics and the judges and keep them in the competition.Only the three most talented chefs will go through to knockout week and continue in their pursuit of the MasterChef: The Professionals title.
In this heat, six professional chefs from across the UK put their reputations on the line. Under close scrutiny from the three judges, the chefs must face two tough challenges. First is
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In this heat, six professional chefs from across the UK put their reputations on the line. Under close scrutiny from the three judges, the chefs must face two tough challenges. First is the infamous skills test, followed by a chance to cook their own unique signature dish for the judges. At the end of this heat, three chefs will be sent home and the strongest three will go through to this week's quarter-final. Each professional's journey begins with the dreaded skills test. This is the first time in front of the judges and not only are their knowledge, palate and experience weighed up but so is their mettle. Monica sets the first three chefs their test - to employ some deft knife skills to spatchcock a quail before cooking it to produce quail with a rocket pesto in just 15 minutes. The judges' standards are high, so the contestants' levels of nerves will need to match them. The remaining three chefs face a test set by Marcus.
First up is the skills test. Tonight, three chefs face the terrifying prospect of cooking an elegant dish at Monica's request. They have 15 minutes to perfectly prep and cook razor clams
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First up is the skills test. Tonight, three chefs face the terrifying prospect of cooking an elegant dish at Monica's request. They have 15 minutes to perfectly prep and cook razor clams with a shallot, caper and tomato sauce. If the chefs haven't ever tackled a razor clam, they need to dig into their repertoire of shellfish cookery to conjure up a dish to wow the judges. The next three contestants have been given 15 minutes by Marcus to prep and cook his calves' liver with a bordelaise sauce. Timings, texture and taste are key to making this dish a delight, not a disaster.
This quarter-final sees the six most talented chefs from the week's heats set out to impress Monica and Marcus in two high-stakes challenges. First up, the chefs face an invention test,
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This quarter-final sees the six most talented chefs from the week's heats set out to impress Monica and Marcus in two high-stakes challenges. First up, the chefs face an invention test, featuring a particular ingredient. This week, Monica has selected a favourite, found at the heart of many cuisines - the onion. The professionals are under pressure when faced with a whole host of varieties of onion and a huge array of other ingredients. They need to focus and rapidly find inspiration to cook a dish in 70 minutes that will deliver flavour, finesse, sparkle, and an inspired approach to the onion. At the end of the challenge, two contestants leave the competition.
This episode has no summary.
This episode has no summary.
In the first heat of the week, six professional chefs from across the UK put their reputations on the line. Each professional’s journey begins with the infamous skills test. Marcus kicks
.. show full overview
In the first heat of the week, six professional chefs from across the UK put their reputations on the line. Each professional’s journey begins with the infamous skills test. Marcus kicks off proceedings when the first three chefs have to attempt his croque monsieur. In just 15 minutes they have to show they can muster this classic French sandwich to Michelin-starred standards. The remaining three chefs face a test set by Monica to create a pea risotto. Can the chefs deliver a dish with flavour, flair, and rice with the right bite to put a smile on the judges’ faces?
To begin their fight for the coveted title, the chefs face the dreaded skills test. Three chefs face what could be the toughest 20 minutes of their careers, set by Marcus. Under the
.. show full overview
To begin their fight for the coveted title, the chefs face the dreaded skills test. Three chefs face what could be the toughest 20 minutes of their careers, set by Marcus. Under the scrutiny of the three judges, the professionals are reliant on their fish-filleting skills and sauce prowess when they have to cook a monkfish with vermouth sauce for the expectant panel. The next three into the MasterChef kitchen have to conquer any nerves when they are asked by Monica to conjure up a crepe souffle with a caramel sauce. Can their souffles and skills rise to the expectations of the judges or will they simply come unstuck? Next, the six chefs must complete the signature dish round. It’s their chance to showcase their cooking style and creativity using their very own recipes.
First up, the chefs face an invention test, featuring one key favourite ingredient selected by the judges. This week, Marcus wants them to create a dish that uses coffee to its full
.. show full overview
First up, the chefs face an invention test, featuring one key favourite ingredient selected by the judges. This week, Marcus wants them to create a dish that uses coffee to its full potential. The professionals have ten minutes to decide whether to go sweet or savoury, and which ingredients to plump for from the larder, before cooking their dish. With just 70 minutes, they have to create a dish that is beautiful, balanced and brimming with technical ability to keep them in the competition. At the end of the challenge, two contestants will leave. The remaining four chefs go on to cook their food in a challenge that has seen the most seasoned chefs crumble; two courses for three of the UK’s most discerning restaurant critics. Jay Rayner, Tom Parker Bowles and Grace Dent mull over every morsel to explore the talent on offer in the MasterChef kitchen. Get it right, and the contestants stand to make their mark. Get it wrong and it’s the end of their competition dreams.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
This episode has no summary.
The remaining eight chefs brace themselves to cook up a storm as they face a double beast of a challenge in the MasterChef kitchen.
The remaining eight chefs brace themselves to cook up a storm as they face a double beast of a challenge in the MasterChef kitchen.
The first three semi-finalists battle it out for a place in the finals. They are given the opportunity to work alongside one of the UK's most exciting chefs.
The first three semi-finalists battle it out for a place in the finals. They are given the opportunity to work alongside one of the UK's most exciting chefs.
It is the last semi-final and the second group of chefs is in close competition for a place in the finals.
It is the last semi-final and the second group of chefs is in close competition for a place in the finals.
Only the four most talented chefs out of the original 48 remain. The first challenge they face is a once-in-a-lifetime chance to cook at the chef’s table.
Only the four most talented chefs out of the original 48 remain. The first challenge they face is a once-in-a-lifetime chance to cook at the chef’s table.
The four finalists are challenged to create a single exceptional and evocative dish inspired by a place that is special to them.
The four finalists are challenged to create a single exceptional and evocative dish inspired by a place that is special to them.
The final three chefs face one last challenge - to cook the best three courses of their lives.
The final three chefs face one last challenge - to cook the best three courses of their lives.
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