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Season 7
Monica Galetti, Gregg Wallace and new judge Marcus Wareing begin their search for a 2014 winner as five ambitious chefs cook to impress, hoping to secure a quarter-final place.
Monica Galetti, Gregg Wallace and new judge Marcus Wareing begin their search for a 2014 winner as five ambitious chefs cook to impress, hoping to secure a quarter-final place.
Monica Galetti, Gregg Wallace and Marcus Wareing search for a culinary star as five more chefs cook to impress, hoping to secure a quarter-final place.
Monica Galetti, Gregg Wallace and Marcus Wareing search for a culinary star as five more chefs cook to impress, hoping to secure a quarter-final place.
Monica Galetti, Gregg Wallace and Marcus Wareing search for a culinary star. In the first quarter-final, the chefs must produce a two-course menu for a panel of restaurant critics.
Monica Galetti, Gregg Wallace and Marcus Wareing search for a culinary star. In the first quarter-final, the chefs must produce a two-course menu for a panel of restaurant critics.
Monica Galetti, Gregg Wallace and new judge Marcus Wareing put five new chefs through their paces including preparing a woodcock for roasting and recreating Marcus's custard tart.
Monica Galetti, Gregg Wallace and new judge Marcus Wareing put five new chefs through their paces including preparing a woodcock for roasting and recreating Marcus's custard tart.
Monica Galetti, Gregg Wallace and new judge Marcus Wareing put five new chefs through their paces, challenges include preparing a pork belly for roasting in just 20 minutes.
Monica Galetti, Gregg Wallace and new judge Marcus Wareing put five new chefs through their paces, challenges include preparing a pork belly for roasting in just 20 minutes.
It's quarter-final day. Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChef's seasoned diner Gregg Wallace push the professional chefs to the limits as
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It's quarter-final day. Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChef's seasoned diner Gregg Wallace push the professional chefs to the limits as they hunt for Britain's next culinary superstar.
The chefs' first challenge is the Invention Test - this one will push them to their limits. Whilst the chefs are used to cooking with the finest ingredients, they are instead faced with the kitchen scraps and trimmings, from which our judges expect them to create one course that truly impresses. Their ingredients include bones and offcuts, fish skin, overripe fruits, cooked rice, cheese and stale bread. It's a daunting challenge but the price is high - after judging their dishes, Marcus and Monica will decide who is worthy of continuing in the competition.
Next, the chefs face the terrifying task of showcasing their skill to three of the UK's hardest-to-please restaurant critics. With a semi-final place at stake, the chefs have an hour and 15 minutes to create a stunning two-course menu which will determine their MasterChef future. Sitting in judgement of their culinary abilities are critics Tracey MacLeod, Jay Rayner and William Sitwell.
Only the most exceptional chefs can make it through to the semi-finals and move a step closer to the coveted title of Professional MasterChef 2014.
It's the third week of the heats, and five ambitious chefs from across the country begin their bid for the title with the first challenge - the Signature Dish Test. The professional
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It's the third week of the heats, and five ambitious chefs from across the country begin their bid for the title with the first challenge - the Signature Dish Test. The professional chefs have just one hour to cook a stunning plate of food that truly showcases their talent. This could be their only chance to impress the judges as after the test, one chef will be sent home.
Next, the remaining four chefs face Monica's Skills Test. Monica and Gregg ask each chef to showcase their pastry skills by making Monica's version of the French pastry, millefeuille. They must use their culinary skills and knowledge to first create caramel tuiles before using them to build a perfectly formed millefeuille with crème patissiere and raspberries, all in just 20 minutes.
Finally, the chefs face Michelin-starred legend Marcus Wareing with his version of the infamous Invention Test. Marcus cooks roast lamb, mint and radish, but this is no simple dish. Once Marcus has shown the viewers how, he cooks his stunning shoulder of lamb. The chefs then have just ten minutes to compose and one hour to cook a spectacular lamb dish, which will prove they are worthy of a quarter-final place.
Marcus is joined by Monica to decide who must go home and who has the culinary talent to continue in the competition.
Two Michelin-starred chef Marcus Wareing joins perfectionist chef Monica Galetti, and MasterChef's seasoned diner Gregg Wallace to seek out up-and-coming culinary stars.
Five more
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Two Michelin-starred chef Marcus Wareing joins perfectionist chef Monica Galetti, and MasterChef's seasoned diner Gregg Wallace to seek out up-and-coming culinary stars.
Five more ambitious chefs from across the country begin their bid to be crowned Professional MasterChef 2014 by facing three daunting tests.
Their first challenge is the Signature Dish Test. The five chefs have one hour to cook one plate of food that showcases just what they can do. They must show off their culinary skills and impress the judges from the off as after this one chef must leave the competition.
The pressure mounts for the remaining four chefs with Monica's feared Skills Test. The chefs have just 20 minutes to prepare a whelks and winkles dish. Monica shows viewers how she would prepare her seafood dish, but the chefs won't get to see how she tackles the challenge. Instead, they have to use their wits, culinary knowledge and common sense to create a dish that impresses. With Monica scrutinising their every move, only those who hold their nerve will succeed.
It is then up to the chefs to raise their culinary game as they face Marcus Wareing's Invention Test. Marcus demonstrates to viewers his indulgent warm chocolate pudding with salted caramel ice cream and cocoa nib tuile - a dish inspired by his childhood but beautifully refined. With the same ingredients on offer as well as an array of other incredible ingredients, the chefs have just ten minutes to compose and one hour to cook a stunning chocolate dessert.
Marcus and Monica then have the difficult task of deciding who must go home and who deserves a place in the quarter-final.
Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChef's seasoned diner Gregg Wallace seek out up-and-coming culinary stars.
The week's best chefs
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Two Michelin-starred chef Marcus Wareing, the formidable Monica Galetti and MasterChef's seasoned diner Gregg Wallace seek out up-and-coming culinary stars.
The week's best chefs return for the quarter-finals and this is where the battle really begins. Their first challenge is an Invention Test - but this one has a twist. The quarter-finalists must create an exceptional plate of food from the kitchen offcuts and trimmings. Gone are the selections of quality ingredients they are used to cooking with. Instead, the judges ask them to make their dishes from kitchen scraps, including bones and offcuts, fish skins, overripe fruits, cheese and stale bread. It's a daunting challenge and the price is high - after judging their dishes, Marcus and Monica will decide who is worthy of continuing in the competition.
Next, the chefs face the terrifying task of showcasing their skill to three of the country's toughest restaurant critics. With a semi-final place at stake, the chefs have an hour and 15 minutes to create a stunning two-course menu that will determine their MasterChef future. Sitting in judgment of their culinary abilities are critics Charles Campion, Tracey MacLeod and Jay Rayner.
Only the most exceptional chefs can make it through to the semi-finals and move a step closer to the coveted title of Professional MasterChef 2014.
It's the last week of the heats and five ambitious chefs from kitchens across the country begin their bid for the title when they face their first challenge - the Signature Dish
.. show full overview
It's the last week of the heats and five ambitious chefs from kitchens across the country begin their bid for the title when they face their first challenge - the Signature Dish Test.
With just one hour to cook a stunning plate of food that truly showcases their talent, the professional chefs must pull out all the stops to impress the judges. After this test, the judges must send one chef home.
In the feared Skills Test, Monica asks the remaining chefs to prepare and deliver a cuttlefish dish in just 15 minutes. It's a tough challenge, especially for those chefs unfamiliar with prepping such an ingredient, but they must draw on all their culinary knowledge and hold their nerve if they are to impress. Any mistakes now could seriously damage their chances of continuing in the competition.
It is then up to the chefs to raise their culinary game as they face Marcus Wareing's version of the Invention Test. First Marcus demonstrates one of his favourite recipes to viewers at home. This time it's his classic sweetbread dish - Pan-fried sweetbreads with wet polenta and confit lemon.
The chefs are then given the main ingredient of sweetbreads and a larder containing the rest of the components in Marcus's dish, as well as an array of other high quality ingredients. In their final chance to impress, the professional chefs have just ten minutes to compose and one hour to cook an inspired plate of food that will prove they are worthy of a quarter-final place.
In the final heat show, the last five ambitious chefs plucked from kitchens across the country begin their bid to be crowned Professional MasterChef 2014 with three daunting
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In the final heat show, the last five ambitious chefs plucked from kitchens across the country begin their bid to be crowned Professional MasterChef 2014 with three daunting tests.
Their first challenge is the Signature Dish Test. The five chefs have one hour to cook one plate of food that showcases just what they can do. They must impress the judges from the off, because after this round one chef must leave the competition.
The pressure mounts for the remaining four chefs with Monica's feared skills test. The chefs have just 15 minutes to prepare three canapes - one blini, one crostini and one vol-au-vent. Monica demonstrates how she would approach the test to the viewers, and then it's the turn of the professional chefs. With Monica scrutinising their every move, only those who hold their nerve will succeed.
Finally, it's the chefs' last chance to impress as they face Marcus Wareing's Invention Test. Marcus demonstrates to viewers a beautiful crab dish, inspired by his early days in the kitchen as a young chef - crab-stuffed courgette flowers, chargrilled baby courgettes, baby artichokes, brown crab meat, chargrilled bread and sea herbs, served on a bed of aioli.
Then, the chefs have to create a spectacular dish based on the same core ingredient. As well as the components of Marcus's dish, the professional chefs also have an array of other incredible ingredients to choose from.
The four have just ten minutes to compose a crab-based dish and one hour to cook an inspired plate of food which will prove they deserve a place in the next round.
The week's best chefs return for the quarter-finals and this is where the battle really begins. Their first challenge is an Invention Test - but this one has a twist. The
.. show full overview
The week's best chefs return for the quarter-finals and this is where the battle really begins. Their first challenge is an Invention Test - but this one has a twist. The quarter-finalists must create an exceptional plate of food from the kitchen offcuts and trimmings. Gone are the array of quality ingredients they are used to cooking with. Instead, the judges ask them to make their dishes from kitchen scraps, including bones, trimmings, fish skins, over-ripe fruits, cheese and stale bread.
It's a daunting challenge and the price is high - after judging their dishes, Marcus and Monica decide who is worthy of continuing in the competition.
Next, the chefs face the terrifying task of showcasing their skill to three of the country's toughest restaurant critics. The critics expect two exceptional courses and the chefs only have one hour and 15 minutes to produce an outstanding menu - good enough to secure their MasterChef future.
Sitting in judgment of their culinary abilities are critics Charles Campion, William Sitwell and Jay Rayner.
Only the two most skilful chefs can make it through to the semi-finals and continue the fight for the coveted title of Professional MasterChef 2014.
It's the semi-finals. Two Michelin-starred Marcus Wareing, formidable chef Monica Galetti and MasterChef's seasoned diner Gregg Wallace step up the pressure in their search for a
.. show full overview
It's the semi-finals. Two Michelin-starred Marcus Wareing, formidable chef Monica Galetti and MasterChef's seasoned diner Gregg Wallace step up the pressure in their search for a culinary talent exceptional enough to take the coveted title.
After four weeks of fierce competition only the 12 best chefs remain, and the battle is on as they come together for the first time to cook off against each other. Their fate now rests in the hands of the infamous Invention Test. The 12 chefs have an abundant selection of meat and fish, fruit and vegetables and herbs and spices to choose from, but this time all the modern machines have been removed from the MasterChef kitchen. They must go back to basics using just the hobs and ovens - and their chef's intuition - to cook their dishes. As well as having to think on their feet and show off their creativity, their skills and judgment are tested to the limit. In two hours they need to deliver one dish that stands out from the crowd and proves to judges that they have a future in the competition.
Marcus, Monica and Gregg choose the best eight chefs to go straight through, leaving the four weakest to cook off in a fight for one of two remaining places in the competition. In the most pressured hour and a half of their lives, the four remaining chefs must cook their showstopper dish, knowing nothing less that perfection is necessary if they want to survive.
Only the ten best chefs can go on to battle for the title of Professional MasterChef.
It's the semi-finals. Marcus Wareing and Monica Galetti send the first two talented semi-finalists to Mayfair's Connaught Hotel to experience service in the two-Michelin-starred kitchen
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It's the semi-finals. Marcus Wareing and Monica Galetti send the first two talented semi-finalists to Mayfair's Connaught Hotel to experience service in the two-Michelin-starred kitchen of exceptional French chef Helene Darroze. With a successful Michelin-starred restaurant in Paris already, in 2011 Helene brought her acclaimed food across the channel, and is now one of only nine establishments in the capital to hold two stars. The semi-finalists must quickly adjust to cooking at the highest level in Helene's concentrated and largely silent kitchen, as they each take responsibility for one of the unique, precise dishes on her lunch menu. With diners paying up to £125 a head, it's vital they deliver to her exacting standards.
Once service is over they each have to prepare Helene's signature dish of black squid ink, with Acquerello rice, calamari, blue lobster, clams and parmigiano reggiano foam for her to taste. A dish that she created eight years ago and that remains very close to her heart, the pressure is on for the chefs to impress with their plate.
Finally, the two semi-finalists return to the studio to cook for the last time before Marcus and Monica decide on their fate. They have two hours to produce a main and dessert inspired by their Michelin experience and good enough to blow the judges away. It is a tense and thrilling battle where any mistake could cost them the competition. Once Marcus and Monica have judged their two courses, they must decide which of the chefs is good enough to become a Professional MasterChef finalist.
It's the semi-finals. First up, the chefs head to London's Knightsbridge to cook for the formidable French chef Pierre Koffmann. With a fearsome reputation and over 50 years of
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It's the semi-finals. First up, the chefs head to London's Knightsbridge to cook for the formidable French chef Pierre Koffmann. With a fearsome reputation and over 50 years of experience, he has trained a generation of great chefs, including Gordon Ramsay, Michel Roux Jr and Tom Kitchen. The semi-finalists face the daunting task of a lunchtime service under this culinary superstar. Each is responsible for a Koffmann classic from the lunch menu, and they must immediately get to grips with his back-to-basics, instinctive approach to cooking. And if that wasn't intimidating enough, after service they must each cook Pierre one of his own famous signature dishes. Created in the 1970s and still a restaurant favourite, they will need a steady hand and a cool head to deliver a perfect version of confi'd salmon with sauteed bayonne ham and a piperade of tomatoes and green pepper for the chef himself to taste.
But the chefs' work is not yet done. Next the semi-finalists return to the MasterChef kitchen to battle it out for just one place in the final week. They have two hours to cook a perfect main course and dessert inspired by their time away for Monica and Marcus, anything less could cost them their place in the competition. The pressure is on to step up to the mark and show the judges why they deserve to go on in this the competition.
It's the semi-finals. Firstly, Marcus and Monica send the semi-finalists to London's Knightsbridge to work in service under one of the country's greatest fish chefs - Nathan Outlaw.
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It's the semi-finals. Firstly, Marcus and Monica send the semi-finalists to London's Knightsbridge to work in service under one of the country's greatest fish chefs - Nathan Outlaw. Nathan earned his first Michelin star at the age of 25 and now holds three in Cornwall and one at Outlaw's, where the semi-finalists must deliver. First, Nathan shows each chef a dish from his menu, which they must take charge of in the lunchtime service. Their cooking skills, timing and judgement must be absolutely spot-on if they are to do justice to the delicate modern seafood dishes that have earned Nathan his award-winning reputation. With guests paying up to £100 a head for the chance to dine, Nathan lets nothing leave the kitchen unless it is executed to perfection.
Next the chefs must prove their culinary skills once more as they cook Nathan their version of his acclaimed signature dish - turbot cooked on the bone, served with deep fried potatoes and capers, with asparagus, peas, broad beans and a warm tartare sauce. Using one of the most expensive fish available and with the added challenge of cooking it on the bone, they need to stay focused if they want to impress.
Finally, the semi-finalists return to the MasterChef kitchen to cook two of the most important courses of their careers for Marcus and Monica. In this final battle for just one place in the final, they need to showcase all their skills, creativity and passion in an hour and 45 minutes if they are to convince the judges they've got what it takes to become a Professional MasterChef finalist.
It's the semi-finals. First up, Marcus and Monica send the semi-finalists to Hibiscus in London's Mayfair, the two Michelin-starred restaurant of the formidable chef Claude Bosi. Opened
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It's the semi-finals. First up, Marcus and Monica send the semi-finalists to Hibiscus in London's Mayfair, the two Michelin-starred restaurant of the formidable chef Claude Bosi. Opened in 2007, Claude has earned his reputation with a food style that experiments with the classics and the chefs don't have long to master his dishes before they are thrown into a relentless three-hour lunch service. With the restaurant full, they must work fast while Claude watches their every move. With so much at risk, Claude checks every dish and will allow nothing but perfectly executed plates to leave his kitchen.
If that wasn't daunting enough, after the exhausting service the semi-finalists cook Claude their version of his signature dish - roast squab pigeon breast and leg, with burnt tomato puree, confit carrot and a carrot salad, syrup confit of kumquat and a mint coriander and chilli sauce. Born out of his French roots and inspired by his travels around the world, it is a dish Claude has spent ten years perfecting and the pressure is on to impress as they replicate it for him to taste.
Finally the semi-finalists return to cook for Marcus and Monica in the MasterChef Kitchen. They have an hour and 45 minutes to execute their two best courses of the competition, as they attempt to outshine their opponent in the brutal battle for just one place in Final Week.
It's the last of the semi-finals. The two remaining semi-finalists head to the Michelin-starred Wild Honey in London's Mayfair where they face a frenetic lunchtime service under chef
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It's the last of the semi-finals. The two remaining semi-finalists head to the Michelin-starred Wild Honey in London's Mayfair where they face a frenetic lunchtime service under chef patron Anthony Demetre. Anthony has been a pioneer in the trend for an informal approach to fine dining, first with Arbutus in Soho and more recently with Wild Honey. Now the chefs have just a few hours to adjust to the standards and speed of his kitchen, as they each take charge of a dish for the busy lunchtime service. It's a non-stop two and half hours in which they attempt to keep up with endless orders, whilst meeting Anthony's fastidious standards.
Next the chefs have one more chance to impress as they cook one of Anthony Demetre's acclaimed signature dishes - the technically challenging stuffed roast saddle of rabbit in parma ham with girolles, peas, fresh almonds, gem lettuce and fennel, with lime gel, pea puree and a rabbit jus. Their timing must be spot-on if they are to do justice to this dish for Anthony.
Finally, the semi-finalists return to the MasterChef Kitchen to cook for what could be the last time. In an hour and 45 minutes they need to show off all their culinary skills and creativity with two courses for Marcus and Monica. Nothing less than mind-blowing food will be good enough as the judges decide who has what it takes to become a Professional MasterChef finalist.
Five talented chefs have cooked their way to a place in Final Week and the chance to take part in the amazing culinary adventures that lie ahead over the next three nights. The remaining
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Five talented chefs have cooked their way to a place in Final Week and the chance to take part in the amazing culinary adventures that lie ahead over the next three nights. The remaining chefs must battle against each other for the once in a lifetime opportunity to cook for 25 of their peers at the Chefs' Table. Only the four best finalists will get this chance, as after the opening cook-off the judges will send one more home.
The judges begin by setting the five finalists an invention test with a difference - they must create one dish without any meat, fish or poultry. From a selection of fruit, vegetables, eggs, cheeses, grains, nuts, herbs and spices, they have an hour and 15 minutes to draw on their chefs repertoire and deliver a dish showcasing all their culinary talents. After tasting their dishes the judges send one of them home.
Next the remaining four chefs face the ultimate challenge - they must cook at one of most prestigious culinary events in Britain, when 25 of the greatest chefs in the country descend on central London for a unique dinner.
Each finalist is in charge of cooking 26 portions of one of the menu's four courses - starter, fish, main and dessert. Over five tense hours in the kitchen, they meticulously prepare every one of the elements that make up their ambitious dishes, under the watchful eyes of Marcus and Monica. With the diners holding an incredible 40 Michelin stars between them, the finalists' plates of food could make or break their careers, and their chances of winning the MasterChef title.
The four remaining finalists battle it out to make it to the last three and the chance go on the trip of a lifetime to cook in one of the world's most creative restaurants. Their journey
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The four remaining finalists battle it out to make it to the last three and the chance go on the trip of a lifetime to cook in one of the world's most creative restaurants. Their journey begins in the MasterChef kitchen, where they have two hours to simply cook a stunning plate of food for the judges. Nothing but their greatest dish will be good enough as after tasting the dishes, one chef will be sent home.
The remaining three finalists travel to one of Europe's food capitals - San Sebastian in Spain. In its surrounding hills sits a food mecca, Mugaritz, and one of the most influential chefs of a generation, Andoni Luis Aduriz.
The final three have a rare opportunity to spend two days at this world-renowned restaurant, learning from Andoni and his team. First, they get to grips with his food philosophy with a masterclass. It is vital the chefs take in as much as possible, because next they must prepare a Mugaritz inspired dish for Andoni himself. To pile on the pressure, if the chefs' dishes are strong enough, for the first time ever, Andoni has agreed to put them on the tasting menu at the lunchtime service the following day.
The finalists return the next day to face the most nervewrecking challenge of their careers so far, when Andoni allows them to run service, cooking his nine course tasting menu for specially invited guests and the three MasterChef judges. Cooking at a level they have never come close to before, it is a tough ask for the three chefs. They need to impress.
It's the final, and for Marcus Wareing, Monica Galetti and Gregg Wallace, the search for a culinary talent exceptional enough to be crowned champion is almost over.
Over the last
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It's the final, and for Marcus Wareing, Monica Galetti and Gregg Wallace, the search for a culinary talent exceptional enough to be crowned champion is almost over.
Over the last seven weeks, 40 of Britain's most ambitious chefs have fought for the competition's coveted title and only the three best remain. As they cook for the last time, just three courses remain between them and the title of Professional MasterChef Champion 2014.
The three finalists must cook the best three courses of their lives for the MasterChef judges. In three hours they must bring together a starter, a main and a dessert, showing off the culinary ability that has got them to this stage, and raise it to another level.
As the tension builds, they pour their heart and soul into every plate of food - nothing but perfect execution, mind-blowing flavours and jaw-dropping presentation will win them the title.
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