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15 years, two judges,
you and me, Gregg,
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over 300 celebrities and literally
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00:00:11,617 --> 00:00:14,282
thousands of plates of food.
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Some of them have been great...
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I love it. Yes!
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...some of them, not so great.
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Oh, God! Sorry.
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We've trawled our vaults to bring
some of our favourite moments
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from the past... Bosh!
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...and picked some of our most
memorable challenges to share
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with everybody in full.
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00:00:31,896 --> 00:00:33,921
It's all here.
The kitchen meltdowns...
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Oh!
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...the chaos...
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00:00:37,137 --> 00:00:38,671
Oh!
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00:00:38,696 --> 00:00:40,121
Ah! Come on!
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00:00:40,146 --> 00:00:42,121
Stop it, I'm trying to get it right.
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...the singing, the dancing...
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# Stop, wait a minute,
Mr Postman... #
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...and of course the
food disasters...
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...and the triumphs.
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Delicious. Ah, really?
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Sharpen the knives,
light the stoves,
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it's 15 years of
Celebrity MasterChef.
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Come on!
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Don't panic, Mr Mainwaring.
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Cooking doesn't get
funnier than this.
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In tonight's show, it's out
of the frying pan and into the fire.
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I've never even sunbathed
so this is too hot for me!
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From the cuts...
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...and the burns... Ow!
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Yeah, that hurt.
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...to the meltdowns, disasters...
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Guys, the gas has gone out,
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you're going to have a whole
restaurant full of people.
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...and triumphs.
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We look back as the celebrities
are pushed to their limits,
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in their first experience
of a professional kitchen.
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I don't have two minutes,
I've got one.
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And we revisit a classic
MasterChef challenge,
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involving Janet Street-Porter,
Ade Edmondson and Les Dennis.
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Why can't we just start
without the meat?
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We don't know...
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I feel like I'm in
an operating theatre.
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One of the things about
Celebrity MasterChef that always
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surprises our celebs
is just how tough it is.
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They think they're going to walk
in here and have a nice time?
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Hell, no.
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I don't want to go in!
And we don't hold back.
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Right from the start, when often
they've only cooked for us once,
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we expose them to the toughest
culinary challenge there is.
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That is the heat of
a restaurant kitchen.
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We are unleashing you
on the paying public.
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What, already?
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The look on their faces when we
announce it, it's always priceless.
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But nothing compares to the actual
experience itself.
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Up at the crack of dawn
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because, of course, work in
a pro kitchen starts early.
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No celeb likes
an early start, Gregg.
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We're just going to give it our all.
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This is it. Oh, very smart!
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Good luck, everybody.
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It's a steep learning curve,
this challenge.
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Look at that, look at this, look!
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They'll get taught a dish
that they will have to
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prepare from scratch.
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It sounds so hard.
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We don't want to overcook these
scallops, OK?
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Bearing in mind, these are dishes
the chefs have perfected over years.
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That's beautiful.
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They have to learn to cook them...
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It's got to be right because if I do
an extra minute, at any stage,
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it's snookered.
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...and get them out
to paying customers,
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all in the space of just
one morning.
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Running in an Olympic Games is far
easier than this
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because I have four years' worth
of preparation, not four hours!
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Before lunch service can start...
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Still boning, still boning, boning,
boning, boning, boning, boning.
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There's a mountain of morning prep
they have to tackle.
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I feel as if I've
been peeling potatoes for hours.
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Often, they're faced
with unfamiliar ingredients.
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Oh, my God, trotters?
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Never worked with a piece of meat
this size in my life,
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I've never worked with venison
before.
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It's all a new process.
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Fish just repulses me.
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Seriously, it's grim.
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You've completely broken the
scallop. It's been snapped in half.
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While some celebrities are
intimidated by new ingredients,
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Essex diva Gemma Collins...
Absolute precision.
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...took prepping fish for the
first time in her stride.
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Do you love me?
ls it not perfect?
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Oh.
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Gemma might have been
short on knowledge...
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I'm doing four fish at the moment.
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Do you want to put that in
the oven for me, hon?
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...but definitely not in confidence.
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Oh, someone get me fish out.
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I feel that I've got this right
under control in the kitchen now.
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I think if I worked in a kitchen,
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I'd need to be like where this man's
standing, you know?
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The fish, the fish!
I need to be the boss.
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All our celebs would have eaten
out and in plenty of restaurants,
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no doubt about it, but none of them
are prepared for what it's like
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inside a professional kitchen
when the orders start flying in.
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I need seven chicken salad
on the pass.
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There isn't a dress rehearsal.
Come on, baby girl. Mama loves you.
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They all have to hit
the ground running.
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How long till the first one?
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It's what happens in service.
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You're lucky if your first order
is for one or two plates.
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Two scallops, one crab.
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But when the next comes through
for three...
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Three liver.
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...and then another
for four plates...
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Starting with four,
that's a good start, isn't it?
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...suddenly, you're juggling
three tables' worth of orders,
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all going out at different times.
You've got seven on order.
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I think I'm going under,
I think I'm going under.
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You can forgive mistakes,
you can forgive being slow,
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especially when you're being
slammed with orders.
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But what a chef will not forgive
is forgetting your orders.
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Which is what happened to Corrie's
most infamous serial killer,
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Brian Capron.
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I've got... I've got...
Have I got...?
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I've got eight now, haven't I?
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00:07:04,716 --> 00:07:07,771
Just four? Four lots, you mean?
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Get the two on now. Right.
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I've got those on, four.
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Two, OK.
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This is a nightmare!
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Oh, God Almighty!
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In a pro kitchen,
that's what some people call
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getting in the weeds,
where you get so many orders,
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you can't remember anything.
137
00:08:02,867 --> 00:08:05,202
Chef, how many cods was it
straight away?
138
00:08:05,227 --> 00:08:07,871
Not only is it tough
to keep up in service,
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you have to synchronise your orders
with the others in the brigade.
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But a platinum selling album
and a Golden Globe between them
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didn't help singer Mica Paris...
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You're doing like four or five
things at the same time,
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plus you're trying to look
glamorous as well.
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Very hard.
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...and actor Amanda Donohoe
with their coordination.
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Oh, three and a half.
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Two minutes.
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Yeah,
it's cooked.
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He's very patient.
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I know if I was him, I would have
killed me already,
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you know what I mean?
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Yes.
Yes, I'm coming.
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Woo!
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Shall I leave it under?
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I don't know, what happens now?
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OK.
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00:09:18,057 --> 00:09:20,232
Yes, Chef.
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That's what happens in a pro kitchen
when you get into a panic.
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Oh, no! But reality star
Amy Childs...
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This is for the owners
of the restaurant
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so I'm a little bit
like, "Oh, my God!"
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...and Breakfast TV's Louise Minchin
proved it is possible
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for some celebrities to work
perfectly in sync.
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I'm stressing,
I'm not going to lie to you.
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Oh, God!
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It's fine. Right, OK, cool.
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Let's go, let's go. Ready, Chef.
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00:10:18,177 --> 00:10:21,512
Four?!
It just never stops, does it?
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00:10:21,537 --> 00:10:25,392
The professional kitchen is
an opportunity for the celebs to
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pick up some of the tricks
of the trade,
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to help them
develop in the competition.
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Woo-hoo!
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HeY, t0p chef today!
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And that's why we like to send them
to a wide range of restaurants...
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Push it. Keep pushing.
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...to experience food from all
different cultures...
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...and cuisines.
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It's food I love. I've never cooked
it. I've got no understanding of it.
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I suspect there might be a few
little bumps along the way.
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Oh,
I can't believe it's so expensive!
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00:11:08,377 --> 00:11:12,202
We really want them
to open their eyes...
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...to the range of possibilities
out there. Oh, mate!
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This is just unbelievable!
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Oh, God! So cool! That's amazing!
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Adventurer Charley Boorman is known
as a globe-trotter, but in 2014, in
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an Asian fusion kitchen in London,
he was tasked with cooking
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a complex Indian samosa dish with
seven different elements.
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Can we just throw a few more
ingredients in there to make
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it a little harder?
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He may have crossed
continents on a motorbike...
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Yes,
sir! Ch... Boss.
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00:12:03,257 --> 00:12:04,642
Chef. Yes, Chef.
193
00:12:04,667 --> 00:12:07,642
...but crossing a chef during a busy
service... I'm shaking.
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00:12:09,587 --> 00:12:11,642
...is an altogether different
challenge!
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There you go, Chef.
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One samosa.
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00:12:18,227 --> 00:12:21,642
That's what you gave
me, Chef.
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00:12:21,667 --> 00:12:27,072
Who gave me that?
ASAP. Yes, Chef.
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00:12:27,097 --> 00:12:29,871
It is really difficult to keep
on top of the orders,
200
00:12:29,896 --> 00:12:33,512
but it's kind of exciting
in a kind of horrific way.
201
00:12:33,537 --> 00:12:37,352
Because I'm not very good, Chef.
202
00:12:37,377 --> 00:12:39,072
I just want it to be perfect, Chef.
203
00:12:40,776 --> 00:12:42,871
Two minutes for the next one.
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00:12:42,896 --> 00:12:45,642
OK. One minute, then.
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00:12:45,667 --> 00:12:47,282
Come on, samosas! Cook!
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00:12:47,307 --> 00:12:50,001
I just want to make him happy,
that's all!
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00:12:51,097 --> 00:12:55,001
And the dish itself isn't the only
challenge the celebs need to
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overcome in the kitchen.
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00:12:56,776 --> 00:12:58,871
One of the reasons
restaurant food tastes
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so good is that it's cooked in ways
you just can't achieve at home.
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00:13:02,617 --> 00:13:06,871
Powerful gas woks,
professional stoves, and huge ovens.
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00:13:09,127 --> 00:13:10,842
My barbecue's nothing like that!
213
00:13:15,667 --> 00:13:17,762
Tandoori oven, yeah?
214
00:13:17,787 --> 00:13:21,102
Cos there's no knobs, there's no
dials to control the temperature.
215
00:13:21,127 --> 00:13:23,352
It's a question of touch,
feel, experience.
216
00:13:28,026 --> 00:13:31,871
OK, so I come from a hot country,
originally.
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00:13:31,896 --> 00:13:33,642
Tottenham(!)
218
00:13:35,127 --> 00:13:37,352
OK.
219
00:13:37,377 --> 00:13:40,232
Basically, any hair I've got on my
arms, I can kiss goodbye to that.
220
00:13:40,257 --> 00:13:43,152
Well, it's cheaper than...
It's cheaper than
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going for a wax.
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00:13:45,896 --> 00:13:50,072
Oh, really? Oh,super!
223
00:13:52,227 --> 00:13:56,842
TOWIE starjoey Essex is known for
his fake tan and pearly white teeth,
224
00:13:56,867 --> 00:13:58,312
but he got a short, sharp
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00:13:58,337 --> 00:14:03,671
and sometimes painful lesson on the
perils of cooking in a tandoor oven.
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00:14:03,696 --> 00:14:07,102
Oh, no!
227
00:14:11,896 --> 00:14:16,871
Argh!
228
00:14:16,896 --> 00:14:19,312
It's so hot!
229
00:14:19,337 --> 00:14:20,952
Oh!
230
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Ah! Doh!
231
00:14:22,776 --> 00:14:24,751
Doh! Argh! Ah!
232
00:14:29,417 --> 00:14:32,432
Oh! It's going to fall off!
233
00:14:32,457 --> 00:14:36,282
Look at that, mate.
234
00:14:36,307 --> 00:14:38,842
It's amazing. Look at this!
235
00:14:38,867 --> 00:14:42,282
If you know about naans, you know
that's a perfect naan.
236
00:14:42,307 --> 00:14:45,032
Could it?
237
00:14:49,457 --> 00:14:51,032
Wow! That's class, innit?
238
00:14:53,696 --> 00:14:56,671
Yeah. I'm really happy.
I mean, I dress myself to look cool
239
00:14:56,696 --> 00:14:59,072
and you've just dressed that
plate to look cool.
240
00:14:59,097 --> 00:15:01,791
It's like fashion.
Respect.
241
00:15:01,816 --> 00:15:04,152
Joey think that looks like fashion.
242
00:15:04,177 --> 00:15:06,232
Well,
it's not unlike the things he wears!
243
00:15:10,587 --> 00:15:11,592
Bosh! N0!
244
00:15:11,617 --> 00:15:14,202
Got it.
245
00:15:15,617 --> 00:15:17,432
Five times, but I got it.
246
00:15:17,457 --> 00:15:18,952
Ah, singed all me hairs!
247
00:15:18,977 --> 00:15:20,392
Look how hot it is. Look.
248
00:15:23,337 --> 00:15:27,202
That is a perfect naan bread.
Look at that. Wallop.
249
00:15:27,227 --> 00:15:31,202
But Joey's finished dishes weren't
always the fashion statement
250
00:15:31,227 --> 00:15:35,312
he intended.
251
00:15:35,337 --> 00:15:38,482
I can't serve the naan?
252
00:15:40,737 --> 00:15:42,712
You're joking!
253
00:15:42,737 --> 00:15:46,001
I'm going to get
told off for this one as well.
254
00:15:46,026 --> 00:15:49,282
Bosh! Look at that!
255
00:15:50,537 --> 00:15:51,842
It's perfect.
256
00:15:53,307 --> 00:15:56,712
Like this?
257
00:16:03,946 --> 00:16:05,871
There you go.
258
00:16:08,227 --> 00:16:10,152
Bosh!
259
00:16:13,457 --> 00:16:14,562
Living the naan life.
260
00:16:14,587 --> 00:16:16,232
Wallop!
261
00:16:16,257 --> 00:16:19,312
Another contestant who had a really
tough time handling the heat
262
00:16:19,337 --> 00:16:21,891
was reality star Spencer Matthews.
263
00:16:21,916 --> 00:16:24,811
He was using a tandoor to cook
guinea fowl,
264
00:16:24,836 --> 00:16:27,732
but he lost count of the amount
of times he burnt himself.
265
00:16:27,757 --> 00:16:29,941
Can I have guinea fowl,
please?
266
00:16:32,077 --> 00:16:33,092
It's hot!
267
00:16:35,247 --> 00:16:36,532
Hang it over there.
268
00:16:42,077 --> 00:16:45,941
Yes! I need two sea bass and two
guinea fowl.
269
00:16:45,966 --> 00:16:50,452
Are you OK?
270
00:17:03,117 --> 00:17:05,582
You OK?
271
00:17:21,966 --> 00:17:24,302
Spencer actually did all
right that day.
272
00:17:24,327 --> 00:17:26,732
A few calloused fingers,
but alljokes aside,
273
00:17:26,757 --> 00:17:29,412
kitchens can be a dangerous place.
274
00:17:29,437 --> 00:17:31,372
And some celebs sustain
injuries that mean
275
00:17:31,397 --> 00:17:34,372
they are pulled from service
altogether.
276
00:17:34,397 --> 00:17:35,582
Ooh!
277
00:17:39,647 --> 00:17:41,692
Argh!
278
00:17:41,717 --> 00:17:43,771
Oh! Yeah.
279
00:17:45,847 --> 00:17:48,412
Yeah.
280
00:17:48,437 --> 00:17:51,332
Yeah, that hurt.
What happened, Russell?
281
00:17:56,717 --> 00:17:59,721
I was just going to say, this is
really good to serve, you know?
282
00:18:01,357 --> 00:18:02,822
You OK?
283
00:18:04,077 --> 00:18:06,262
Ai-ai-ai!
284
00:18:10,567 --> 00:18:12,262
OK, put it... Cold water.
285
00:18:21,126 --> 00:18:24,082
Accidents happen
and they can happen to anyone.
286
00:18:24,107 --> 00:18:27,771
Take determined, self-made business
Dragon Michelle Mone.
287
00:18:29,746 --> 00:18:31,971
SHE SCREAMS
288
00:18:31,996 --> 00:18:34,971
She had a seriously tough time
getting through service.
289
00:18:36,437 --> 00:18:38,332
Let me see, let me see.
290
00:18:38,357 --> 00:18:42,901
Let me see. Put your... Put
your hand up. Where's...? Come...
291
00:18:42,926 --> 00:18:44,332
Get out of the kitchen.
292
00:19:01,397 --> 00:19:04,292
Right, guys, we've got
five minutes for service.
293
00:19:06,996 --> 00:19:09,332
I think I almost took
the tip of my finger off.
294
00:19:09,357 --> 00:19:11,572
I'm feeling a nervous wreck.
295
00:19:11,597 --> 00:19:13,901
One prawn, one scallop to follow.
Two ribeye.
296
00:19:16,317 --> 00:19:18,572
GREGG: Credit where it's due,
though.
297
00:19:18,597 --> 00:19:22,492
I mean, Michelle is one tough cookie. She's
straight from the school of "the show must go on".
298
00:19:26,107 --> 00:19:29,412
A huge big bit of meat just
came flipping off of that,
299
00:19:29,437 --> 00:19:31,572
right into my cheek.
300
00:19:31,597 --> 00:19:33,332
I'm having a bad day!
301
00:19:33,357 --> 00:19:35,262
Come on, Michelle.
Let's go, let's go!
302
00:19:37,926 --> 00:19:39,822
I need a chips.
303
00:19:39,847 --> 00:19:41,851
I need a chips.
Coming, chips. Yes, Chef!
304
00:19:43,567 --> 00:19:45,012
One plate.
305
00:19:45,037 --> 00:19:47,212
Service!
306
00:19:50,037 --> 00:19:52,212
My finger's full of blood
and painful, yeah,
307
00:19:52,237 --> 00:19:54,292
but no blood will go on the food,
it's fine.
308
00:19:56,317 --> 00:19:58,262
A cut finger and a burnt nose!
309
00:20:04,207 --> 00:20:07,082
The brave chefs that
allow our celebs into their kitchens
310
00:20:07,107 --> 00:20:11,822
want them to learn, but their first
priority is always their customers
311
00:20:11,847 --> 00:20:14,851
and making sure the food
that's served is up
312
00:20:14,876 --> 00:20:16,651
to their restaurant's standard.
313
00:20:16,676 --> 00:20:18,771
So if our celebs aren't up
to scratch,
314
00:20:18,796 --> 00:20:21,052
they'll quickly know about it.
315
00:20:21,077 --> 00:20:23,692
I'm a chef. I've never
been easy-going in my life.
316
00:20:23,717 --> 00:20:25,932
If I get easy, things,
they're not going to work.
317
00:20:25,957 --> 00:20:29,721
So I'm going to be tough enough
and a bit of pressure helps.
318
00:20:29,746 --> 00:20:32,901
When Cold Feet star John Thomson
entered the competition,
319
00:20:32,926 --> 00:20:36,622
he just loved cooking.
He was so enthusiastic.
320
00:20:41,597 --> 00:20:44,822
But he found out how hard it can
be to cook at the highest level,
321
00:20:44,847 --> 00:20:47,542
when you've got a tricky
pasta dish to master.
322
00:20:49,357 --> 00:20:52,721
And a perfectionist head
chef like Francesco Mazzei
323
00:20:52,746 --> 00:20:54,822
watching your every move.
324
00:20:54,847 --> 00:20:57,372
I need one tortelli go with
the sea bass, yeah?
325
00:20:57,397 --> 00:20:59,542
Quick, quick, quick, quick,
quick, quick!
326
00:21:03,037 --> 00:21:05,622
How long the tortelli, john?
327
00:21:05,647 --> 00:21:08,332
Wow! Are you sure?
328
00:21:08,357 --> 00:21:10,572
OK, good, so, tell me
the right time, then, OK?
329
00:21:10,597 --> 00:21:13,212
Good.
Don't waste my time!
330
00:21:23,287 --> 00:21:26,212
What's happened?
331
00:21:26,237 --> 00:21:28,462
Oh, no.
332
00:21:28,487 --> 00:21:31,262
You sure?
What we do with this, then?
333
00:21:31,287 --> 00:21:33,052
Disaster here.
What shall we do here?
334
00:21:33,077 --> 00:21:35,492
OK. Three more. Come on. Three more.
335
00:21:35,517 --> 00:21:37,901
Leave it, leave it, leave it.
I'm not giving that. Come on.
336
00:21:37,926 --> 00:21:40,462
Let's do it again. You're burning
your butter there now?
337
00:21:47,926 --> 00:21:50,462
Look, this one is boiling,
this one is not boiling.
338
00:21:50,487 --> 00:21:53,572
Why did you put it there?
OK?
339
00:21:53,597 --> 00:21:56,212
Three, four, five, six,
that's it. OK.
340
00:21:56,237 --> 00:21:57,771
Don't touch it now, OK?
341
00:21:57,796 --> 00:21:59,372
To be fair to the chefs,
342
00:21:59,397 --> 00:22:02,182
it's not easy having
a brigade of rank amateurs take
343
00:22:02,207 --> 00:22:05,132
over your lunch service.
344
00:22:05,157 --> 00:22:07,901
But being famous counts
for nothing in this challenge.
345
00:22:13,207 --> 00:22:16,182
Cooking in a pro kitchen is
nothing like cooking at home...
346
00:22:16,207 --> 00:22:17,932
What do I do now?!
347
00:22:17,957 --> 00:22:21,822
...where nobody cares if the plates
aren't warm...
348
00:22:21,847 --> 00:22:24,262
Yes, Chef.
349
00:22:24,287 --> 00:22:29,052
Re-plating it!
..and the food looks a bit scruffy.
350
00:22:29,077 --> 00:22:31,292
That's too much sauce.
We have to re-plate.
351
00:22:31,317 --> 00:22:34,262
And often, the hardest lesson our
celebrities, like Sugababe
352
00:22:34,287 --> 00:22:38,462
Amelle Berrabah had to learn, is how
to make their plates look good.
353
00:22:40,957 --> 00:22:44,262
Move the knife,
don't smash the tuna.
354
00:22:44,287 --> 00:22:47,622
Being sorry is not going to fix it.
Just take your time and do it right.
355
00:22:47,647 --> 00:22:50,572
OK?
356
00:22:56,746 --> 00:23:00,971
OK, Amelle, come over here. Stop,
stop, stop! It's not even centre.
357
00:23:00,996 --> 00:23:04,292
The tuna is all smashed up.
This is not what I showed you, OK?
358
00:23:04,317 --> 00:23:08,492
Let's do it again. This
cannot go out like that, OK?
359
00:23:10,847 --> 00:23:15,101
Carrie's Brian Bovell's quenelles
also didn't pass muster.
360
00:23:15,126 --> 00:23:17,692
I'm not happy with the quenelle.
You know?
361
00:23:17,717 --> 00:23:19,822
That needs to be as professional.
362
00:23:19,847 --> 00:23:22,542
Can you make it again for me,
please? Do it!
363
00:23:22,567 --> 00:23:24,492
Quick!
364
00:23:31,237 --> 00:23:33,462
Those chefs sure earn their money,
especially
365
00:23:33,487 --> 00:23:35,492
when the staff start answering back.
366
00:23:35,517 --> 00:23:38,012
Oh, yes! I think
I know who you're talking about,
367
00:23:38,037 --> 00:23:41,901
our friend, writer and broadcaster,
Janet Street-Porter.
368
00:23:41,926 --> 00:23:43,082
So, Janet, two cod.
369
00:23:45,107 --> 00:23:48,932
Janet, where are you? We've got two cod
on order. You need to communicate with us
370
00:23:48,957 --> 00:23:50,692
to make sure we all know
what's going on?
371
00:23:50,717 --> 00:23:54,101
All right.
OK, so you've got four away as well.
372
00:23:54,126 --> 00:23:56,822
We need another two cod just
after the other docket, OK?
373
00:23:56,847 --> 00:23:59,651
It was always going to be
interesting to see how Janet
374
00:23:59,676 --> 00:24:03,262
took to being bossed around.
375
00:24:03,287 --> 00:24:05,572
We don't know if you're doing it
if you don't answer, OK?
376
00:24:10,437 --> 00:24:13,182
So we're going to need that dish
up in eight minutes, Janet, OK?
377
00:24:22,847 --> 00:24:25,082
So make sure your garnish
is seasoned.
378
00:24:27,317 --> 00:24:30,507
It's my restaurant, so I'll tell
you whether it needs more salt.
379
00:24:31,559 --> 00:24:33,324
Yeah, over to these plates.
380
00:24:35,479 --> 00:24:38,113
Quick as you can. We want a nice,
clean presentation.
381
00:24:40,369 --> 00:24:45,113
Ah...
382
00:24:45,138 --> 00:24:48,474
We need to hurry up. Mess all over
the plate is going to slow you down.
383
00:24:51,008 --> 00:24:53,344
It needs to be a nice circle, yeah?
384
00:24:53,369 --> 00:24:55,704
We need more sauce.
That's not enough.
385
00:24:58,409 --> 00:25:02,584
Doesn't matter. Left or right, the
amount of sauce is always the same.
386
00:25:05,609 --> 00:25:07,144
Right, service.
387
00:25:08,409 --> 00:25:12,783
OK, a little bit messy,
little bit slow. Let's speed it up.
388
00:25:22,859 --> 00:25:26,474
All things considered, I think
the chef stayed pretty calm.
389
00:25:26,499 --> 00:25:28,783
But sometimes, our celebs...
All right, guys.
390
00:25:28,808 --> 00:25:33,274
Let's speed up a little bit more
because you are behind.
391
00:25:33,299 --> 00:25:37,584
...push them to breaking point.
Hey! Everyone! Hello!
392
00:25:37,609 --> 00:25:39,474
Oi!
393
00:25:39,499 --> 00:25:42,194
When I talk, I want to hear people
answering me, yeah?
394
00:25:42,219 --> 00:25:45,424
If I say something, I want to hear
yes, no, maybe...
395
00:25:48,779 --> 00:25:53,983
In 2009, Emmerdale actor
Deena Payne, sprinter lwan Thomas
396
00:25:54,008 --> 00:25:58,424
and Crimewatch's Rav Wilding
couldn't seem to do anything right.
397
00:25:58,449 --> 00:26:00,733
Do you know how long for that
beef salad, please?
398
00:26:00,758 --> 00:26:03,863
I'll get my stopwatch out, shall I?
399
00:26:05,579 --> 00:26:08,304
What's wrong with that?
400
00:26:08,329 --> 00:26:12,704
It's freezing! By the time it
gets to the customer, it'll be cold!
401
00:26:12,729 --> 00:26:15,634
Really nice, really nice...
But a thumbprint.
402
00:26:15,659 --> 00:26:17,584
Thumbprint!
403
00:26:17,609 --> 00:26:19,663
It's the first dish. Look at it!
404
00:26:19,688 --> 00:26:23,983
Lobster lotus chip.
Lobster...lotus chip.
405
00:26:25,499 --> 00:26:30,144
Nor could tough man boxerjoe Calzaghe.
Right, Joe, what are you giving me next?
406
00:26:30,169 --> 00:26:32,554
I'm not trying to be arrogant,
but if you don't answer me
407
00:26:32,579 --> 00:26:36,584
then I don't know that you've heard me. And
then you're not doing what I want you to do, OK?
408
00:26:36,609 --> 00:26:40,634
Every time I ask you for
a time, Joe, you say two minutes.
409
00:26:40,659 --> 00:26:42,274
I need the truth.
410
00:26:47,049 --> 00:26:49,064
And reality star
Gemma Collins was more
411
00:26:49,089 --> 00:26:53,224
interested in chatting to the guests
than she was cooking lunch.
412
00:26:53,249 --> 00:26:55,554
Gemma! Come back to the kitchen!
413
00:27:00,779 --> 00:27:03,913
But with the best will in the world,
in professional kitchens,
414
00:27:03,938 --> 00:27:07,834
there are some situations
out of everyone's control,
415
00:27:07,859 --> 00:27:10,834
as actors Christopher Biggins
and Tina Hobley discovered.
416
00:27:12,089 --> 00:27:15,274
One halibut, one ravioli.
BOTH: Thank you.
417
00:27:19,609 --> 00:27:21,944
Guys, the gas has gone out.
418
00:27:21,969 --> 00:27:24,584
Can we get
maintenance in the kitchen, please?
419
00:27:25,938 --> 00:27:28,754
Thank you.
420
00:27:28,779 --> 00:27:31,704
Basically, we're in a hotel
and everything's highly...
421
00:27:31,729 --> 00:27:34,834
It's a highly sophisticated system,
so someone in the hotel has
422
00:27:34,859 --> 00:27:37,224
pressed a button which
means my gas has gone off.
423
00:27:47,409 --> 00:27:52,224
But the show has to go on!
Biggins! Move yourself!
424
00:27:52,249 --> 00:27:54,113
This flat top works regardless,
425
00:27:54,138 --> 00:27:56,913
so you're going to have to share
that hot top together, guys.
426
00:27:56,938 --> 00:28:00,944
You've got to have a lot of love
for each other today.
427
00:28:02,219 --> 00:28:05,344
Don't know if you've got the finite
touch just yet, Biggins!
428
00:28:05,369 --> 00:28:07,064
We'll get there.
429
00:28:07,089 --> 00:28:10,424
Guys, what's happening with this
gas? Anyone know?
430
00:28:10,449 --> 00:28:13,144
I'm going to have a hot restaurant
full of people...
431
00:28:13,169 --> 00:28:15,944
...who can't eat any food in a
minute.
432
00:28:18,299 --> 00:28:23,304
These lunchtime services are always
for real paying members of the public,
433
00:28:23,329 --> 00:28:27,584
who need to remain oblivious to the
drama that goes on in the kitchen.
434
00:28:27,609 --> 00:28:30,863
And just
when all seemed to be lost...
435
00:28:33,449 --> 00:28:38,624
Yay! Gas is back on, everybody!
So, no excuse for any dodgy cooking.
436
00:28:41,609 --> 00:28:44,624
Right, mains away, table 22.
437
00:28:44,649 --> 00:28:46,474
Halibut and ravioli.
438
00:28:46,499 --> 00:28:49,474
I want them
both on the pass at the same time.
439
00:28:49,499 --> 00:28:53,863
You're only as good as your last
meal, guys.
440
00:28:53,888 --> 00:28:55,863
A little bit.
441
00:28:57,649 --> 00:29:00,344
Lovely halibut.
Really beautiful halibut.
442
00:29:00,369 --> 00:29:03,274
Nothing.
443
00:29:03,299 --> 00:29:06,113
Well, you can sink or you can swim
and over the years,
444
00:29:06,138 --> 00:29:09,584
there have been a few celebs that
have thrived off the experience.
445
00:29:12,499 --> 00:29:15,194
How do you think I've done?
446
00:29:15,219 --> 00:29:17,144
I have potential?
447
00:29:21,938 --> 00:29:24,224
That's my best batch.
I'm proud of that.
448
00:29:24,249 --> 00:29:26,274
I was in control of that
whole situation.
449
00:29:37,329 --> 00:29:38,783
Absolutely perfect!
450
00:29:38,808 --> 00:29:40,554
Good job.
Well done!
451
00:29:40,579 --> 00:29:43,733
You did really, really well.
You did really, really well.
452
00:29:43,758 --> 00:29:47,113
Oh, my goodness! Did you enjoy that?
Yeah, we did.
453
00:29:47,138 --> 00:29:48,504
It's why we do this challenge
454
00:29:48,529 --> 00:29:52,783
because it has the ability to really
ignite passion in people.
455
00:29:54,649 --> 00:29:57,834
I get a sweaty kiss!
456
00:29:57,859 --> 00:29:59,834
It's the adrenaline rush, john,
457
00:29:59,859 --> 00:30:02,024
the buzz of being
part of a well-run kitchen.
458
00:30:02,049 --> 00:30:04,704
It's one of the greatest
highs you can get.
459
00:30:06,249 --> 00:30:10,474
We saw a perfect
example of that in 2019.
460
00:30:10,499 --> 00:30:14,024
Reality star Vicky Pattison
came to us...
461
00:30:14,049 --> 00:30:16,913
...and in her first test,
she was clueless!
462
00:30:29,369 --> 00:30:31,554
Vicky, you OK?
What's the matter?
463
00:30:39,299 --> 00:30:40,863
Do you cook, Vicky?
464
00:30:48,008 --> 00:30:51,224
The next day, we sent her off to the
restaurant kitchen and I don't
465
00:30:51,249 --> 00:30:54,983
mind admitting, john, I would have
bet it was going to be a disaster.
466
00:30:56,449 --> 00:30:59,424
Three salmon, Vicky. You are going
to get it.
467
00:31:04,299 --> 00:31:06,783
Vicky, how are you doing?
468
00:31:06,808 --> 00:31:10,374
That's OK, no problem.
469
00:31:10,399 --> 00:31:14,424
Get your potatoes on, that'sright.
470
00:31:14,449 --> 00:31:19,374
Potatoes in, all of them, in they go. Try not to
throw them into the emulsion. Place them nicely.
471
00:31:19,399 --> 00:31:21,304
She had a hectic start,
472
00:31:21,329 --> 00:31:24,344
but surprised us all
and really started to flourish.
473
00:31:33,169 --> 00:31:36,374
Looks good, buddy.
Well done.
474
00:31:42,808 --> 00:31:46,344
Come on, Vicky. Bring it up, bring
it up.
475
00:31:46,369 --> 00:31:50,304
Looks good.
Looks good, Vic, well done.
476
00:31:52,049 --> 00:31:56,274
And even as the orders mounted up,
she didn't lose her focus.
477
00:31:58,688 --> 00:32:00,834
Nice job, Vicky. Nice job.
478
00:32:00,859 --> 00:32:04,304
I need those three salmon up now,
please.
479
00:32:10,729 --> 00:32:14,064
How long on that salmon, Vicks?
480
00:32:14,089 --> 00:32:17,144
Vicky, you've nailed it.
I tell you what, sack the day job.
481
00:32:17,169 --> 00:32:18,983
I'll give you a job.
482
00:32:21,399 --> 00:32:23,584
OK, Vicks, your last one.
Let's make it good.
483
00:32:25,729 --> 00:32:28,783
All right, good
girl. Well done!
484
00:32:28,808 --> 00:32:30,094
Service, please!
485
00:32:41,219 --> 00:32:44,224
That passion that was
ignited in Vicky got her all
486
00:32:44,249 --> 00:32:45,663
the way to the final.
487
00:32:45,688 --> 00:32:48,663
I love it when the celebs come
back really inspired
488
00:32:48,688 --> 00:32:50,344
and they need that inspiration
489
00:32:50,369 --> 00:32:52,834
because by the time
they get to the semifinals,
490
00:32:52,859 --> 00:32:56,624
the professional challenges
just get tougher and bigger.
491
00:32:56,649 --> 00:33:00,064
One of the most extraordinary
nights I can ever remember was
492
00:33:00,089 --> 00:33:02,194
the semifinal of 2013,
493
00:33:02,219 --> 00:33:05,554
where our celebs had to cook a
three course dinner for 150 people
494
00:33:05,579 --> 00:33:07,274
at Cambridge University.
495
00:33:09,969 --> 00:33:13,944
As well as providing a great cooking
challenge for the celebs,
496
00:33:13,969 --> 00:33:17,704
taking them outside the MasterChef
kitchen also offers viewers
497
00:33:17,729 --> 00:33:22,944
a sneak peek behind the closed doors of some
of the country's most iconic institutions.
498
00:33:24,049 --> 00:33:25,304
Welcome to the beautiful
499
00:33:25,329 --> 00:33:28,504
and historic Gonville & Caius
College, here in Cambridge.
500
00:33:30,299 --> 00:33:33,274
There were some big personalities
in the kitchen that year.
501
00:33:33,299 --> 00:33:39,144
Actors Ade Edmondson and
Brian Capron, comedian Les Dennis,
502
00:33:39,169 --> 00:33:44,144
rapper Speech Debelle, singer Shane
Lynch from Boyzone, and of course,
503
00:33:44,169 --> 00:33:49,344
the biggest personality of them all,
broadcaster Janet Street-Porter.
504
00:33:51,529 --> 00:33:55,144
The stunning location spoke volumes
about quality of the food expected.
505
00:33:57,219 --> 00:34:01,474
And a high-end dinner for 150
was one of the most ambitious
506
00:34:01,499 --> 00:34:05,144
semifinal challenges we've ever
set the celebrities.
507
00:34:05,169 --> 00:34:08,424
We are fortunate in
Gonville & Caius.
508
00:34:08,449 --> 00:34:12,064
We're used to quite a high
standard of cooking.
509
00:34:12,089 --> 00:34:15,624
Our fellows and our guests this
evening will be expecting
510
00:34:15,649 --> 00:34:17,834
a fine dining experience.
511
00:34:31,958 --> 00:34:35,394
Boyband singer Shane and comedian
Les were the unlikely double act
512
00:34:35,419 --> 00:34:38,524
responsible for
a wood-pigeon starter.
513
00:34:46,549 --> 00:34:50,444
OK.
Yeah.
514
00:34:53,629 --> 00:34:57,933
Right, Chef. OK. Thank you, Chef.
Right, Les, let's crack on.
515
00:34:59,778 --> 00:35:04,324
OK.
516
00:35:04,349 --> 00:35:08,214
OK. I grew up doing a bit of hunting
with my father.
517
00:35:08,239 --> 00:35:09,964
I've gutted an animal or two.
518
00:35:09,989 --> 00:35:13,604
I've done a fair few pheasant
and rabbit in my day.
519
00:35:13,629 --> 00:35:17,604
Never went hunting,
not in working-class Liverpool.
520
00:35:17,629 --> 00:35:20,364
There was nowhere to go hunting.
521
00:35:27,349 --> 00:35:30,964
First course at 7.15. I'd
start panicking now if I was them!
522
00:35:35,109 --> 00:35:39,244
Speech and Ade had a complex main,
centred around lamb rumps...
523
00:35:40,989 --> 00:35:43,324
...which all need to be
individually butchered,
524
00:35:43,349 --> 00:35:44,724
removing the fat membrane.
525
00:35:56,828 --> 00:35:58,364
I bet it's hit home now,
526
00:35:58,389 --> 00:36:01,114
now they've seen the amount of food
they've got to prepare.
527
00:36:01,139 --> 00:36:03,443
150 lamb rumps - that's tough.
528
00:36:04,579 --> 00:36:06,624
Oh, look at that one!
529
00:36:06,649 --> 00:36:09,504
In one piece! One piece!
530
00:36:31,808 --> 00:36:34,504
Once it's char-grilled,
it's going to sit in that ring.
531
00:36:34,529 --> 00:36:36,224
These are way too big.
532
00:36:36,249 --> 00:36:40,224
Getting through all the prep for 150
portions is a tall order,
533
00:36:40,249 --> 00:36:44,194
and the team who were thrown most by
their course were Janet and Brian,
534
00:36:44,219 --> 00:36:48,374
who had to make a tuile basket,
filled with a passion fruit mousse,
535
00:36:48,399 --> 00:36:51,024
topped with a sugar cage.
536
00:36:52,499 --> 00:36:55,094
Does this mean anything?
537
00:36:55,119 --> 00:36:58,064
I thought it was a secret symbol or
something.
538
00:36:58,089 --> 00:36:59,663
Like the symbol of the college.
539
00:37:03,529 --> 00:37:06,274
We've definitely been given
the hardest course.
540
00:37:06,299 --> 00:37:08,663
We have, by miles!
541
00:37:08,688 --> 00:37:12,554
The dessert is complicated,
it's complex, it's fussy.
542
00:37:12,579 --> 00:37:16,733
I've never, ever cooked anything
even approximating that,
543
00:37:16,758 --> 00:37:20,663
because that represents
everything I hate in culinary terms.
544
00:37:23,008 --> 00:37:25,554
How are you feeling, Brian?
545
00:37:27,329 --> 00:37:30,064
Tuile.
546
00:37:30,089 --> 00:37:32,194
I've eaten one,
547
00:37:32,219 --> 00:37:33,584
but I've never cooked one.
548
00:37:33,609 --> 00:37:36,064
Now, we don't make it easy
for our celebs.
549
00:37:36,089 --> 00:37:41,344
And Janet and Brian had to make 150
perfect tuile baskets from scratch.
550
00:37:42,688 --> 00:37:46,584
There's the paste.
So, that's what you need to do.
551
00:37:46,609 --> 00:37:49,424
That's what we're trying to achieve.
OK? Do you want to come and try?
552
00:37:49,449 --> 00:37:51,304
Here's some more.
553
00:37:51,329 --> 00:37:53,374
Put it on the top,
554
00:37:53,399 --> 00:37:56,274
put a dob and then turn
the palette over.
555
00:37:56,299 --> 00:38:00,024
Take it over to the oven.
They will go very quickly.
556
00:38:00,049 --> 00:38:02,424
You won't believe how fast
it'll go.
557
00:38:02,449 --> 00:38:05,863
And you have to work really, really
quickly. This is the hardest part.
558
00:38:05,888 --> 00:38:09,584
The biscuits.
559
00:38:13,499 --> 00:38:14,913
NERVOUS LAUGHTER
560
00:38:14,938 --> 00:38:17,663
OK, bring it over.
561
00:38:17,688 --> 00:38:20,304
Hands around it, on the side.
562
00:38:20,329 --> 00:38:22,224
That's all right. Go! Clasp it!
563
00:38:24,089 --> 00:38:27,024
OK, it just sticks in the mould.
Just put your hand in the mould.
564
00:38:27,049 --> 00:38:28,944
Pop it out. OK, four.
565
00:38:28,969 --> 00:38:30,554
We're under way.
566
00:38:39,299 --> 00:38:41,863
Yeah. We could be here
for some time.
567
00:38:45,049 --> 00:38:48,274
Yes, we're in tuile world.
568
00:38:48,299 --> 00:38:51,504
We're not doing badly, it'll
probably get a little bit stressed
569
00:38:51,529 --> 00:38:54,194
as time goes on.
No.
570
00:38:57,299 --> 00:38:59,424
Exactly. It's just food...
571
00:38:59,449 --> 00:39:01,704
...and we'll remain calm
and focused.
572
00:39:01,729 --> 00:39:03,374
The only thing you've done
is the tuiles.
573
00:39:03,399 --> 00:39:06,304
What do you mean, "the only"? Don't
belittle what I've done so far!
574
00:39:06,329 --> 00:39:09,024
I'm not belittling it,
I'm just stating a fact.
575
00:39:09,049 --> 00:39:11,194
You couldn't do this any quicker!
576
00:39:13,808 --> 00:39:16,554
Good luck.
577
00:39:16,579 --> 00:39:19,663
I've got another one with a hole
in it, Brian.
578
00:39:22,008 --> 00:39:23,224
SHE YELLS
579
00:39:23,249 --> 00:39:26,584
With the wheels beginning
to fall off in the pastry kitchen,
580
00:39:26,609 --> 00:39:31,274
the other teams were also buckling
under the sheer volume of prep
581
00:39:31,299 --> 00:39:34,194
required to cater
for such a big dinner.
582
00:39:34,219 --> 00:39:36,733
We now just have to get
on with the salad.
583
00:39:42,219 --> 00:39:44,094
Once you see this amount
of butternut squash,
584
00:39:44,119 --> 00:39:46,474
are you suddenly realising
the scale?
585
00:39:46,499 --> 00:39:48,983
The scale, and I think this
is probably,
586
00:39:49,008 --> 00:39:51,504
the toughest vegetable
to prepare.
587
00:39:52,888 --> 00:39:56,504
It's a kind of kick to think
that you might be feeding somebody,
588
00:39:56,529 --> 00:39:59,783
who goes on to win the Nobel Prize
for Literature,
589
00:39:59,808 --> 00:40:01,834
and that one day they might come up
to you and say,
590
00:40:01,859 --> 00:40:05,304
"l tasted your wood pigeon salad
and went on
591
00:40:05,329 --> 00:40:07,554
"to be the greatest novelist
in the world."
592
00:40:15,758 --> 00:40:18,754
I think we're doing OK.
593
00:40:18,779 --> 00:40:24,014
Nobody's come up and screamed at us
to say we should be further on.
594
00:40:24,039 --> 00:40:27,783
How much more do you have to do?
Erm... All of those.
595
00:40:27,808 --> 00:40:29,834
Have you started
the beetroot yet?
596
00:40:29,859 --> 00:40:31,144
No. What?
597
00:40:32,729 --> 00:40:34,704
You haven't started the beetroot
yet? No.
598
00:40:34,729 --> 00:40:36,944
Do we need to think...
one of us think about beetroot,
599
00:40:36,969 --> 00:40:38,783
or should we just both carry on
with this?
600
00:40:38,808 --> 00:40:42,144
I would thinkjust move
your tushy-tush. OK.
601
00:40:44,008 --> 00:40:48,554
Getting your head around the sheer
scale of cooking for 150
602
00:40:48,579 --> 00:40:51,554
would be a tall order
for most of us,
603
00:40:51,579 --> 00:40:54,504
and, while the head chef was there
to oversee our celebs...
604
00:40:57,479 --> 00:41:01,733
...they really were left to do
all the hard graft themselves.
605
00:41:19,779 --> 00:41:22,504
Are you still lambing?
I still am, yes.
606
00:41:22,529 --> 00:41:24,733
Have you stopped at all or have
you done something else?
607
00:41:24,758 --> 00:41:28,454
No, I haven't done anything else. So, how many
of you got? How many have you done, do you think?
608
00:41:28,479 --> 00:41:30,834
I think I've done 90...something.
609
00:41:30,859 --> 00:41:32,304
I'm nearly up to 100.
610
00:41:32,329 --> 00:41:34,454
So, you've been doing
that for about two hours?
611
00:41:34,479 --> 00:41:37,304
Might be on the rare side.
And how's Speech getting on?
612
00:41:37,329 --> 00:41:39,224
I've no idea. No idea?
613
00:41:39,249 --> 00:41:40,554
I haven't lifted my head.
614
00:41:40,579 --> 00:41:44,224
This is the Ade and Speech
method of working, is it? Speech?
615
00:41:44,249 --> 00:41:46,304
You cooking everything else?
616
00:41:48,039 --> 00:41:50,554
Are you still cooking the aubergines
you cut up ages ago?
617
00:41:53,989 --> 00:41:56,724
Oh, OK.
OK.
618
00:41:56,749 --> 00:41:58,524
So, we're doing all right?
Are we?
619
00:41:58,549 --> 00:42:01,003
Well, you are, except there's
still potatoes to be done.
620
00:42:01,028 --> 00:42:04,003
Oh, yeah. I think it was
that exact moment
621
00:42:04,028 --> 00:42:08,133
that the chef realised he had six
celebs responsible for the dinner,
622
00:42:08,158 --> 00:42:11,683
and he really started to worry
about the food being ready.
623
00:42:14,708 --> 00:42:18,214
Right, OK.
624
00:42:28,499 --> 00:42:30,164
You've come off the lamb?
625
00:42:30,189 --> 00:42:32,964
I have, I'm a bit annoyed
to have come off the lamb.
626
00:42:32,989 --> 00:42:35,324
I wanted to finish the task,
you know?
627
00:42:35,349 --> 00:42:39,084
I felt like I'd let my lamb down.
628
00:42:39,109 --> 00:42:41,683
Are you going to get this out
on time?
629
00:42:41,708 --> 00:42:45,034
I literally have no idea.
630
00:42:46,958 --> 00:42:50,444
Speech and Ade aren't the best team.
631
00:42:50,469 --> 00:42:53,364
The left hand doesn't really know
what the right hand's doing.
632
00:42:53,389 --> 00:42:56,444
We've just got to hope it comes
together and I mean, hope.
633
00:42:58,989 --> 00:43:02,084
Now, I can vividly remember
thinking, at this stage,
634
00:43:02,109 --> 00:43:05,964
there was not a hope in hell of them
serving this meal on time,
635
00:43:05,989 --> 00:43:09,394
which, amazingly, hardly
ever happens.
636
00:43:09,419 --> 00:43:12,524
How many have you got left to go?
637
00:43:12,549 --> 00:43:16,244
We've still got sugar cages to make,
still got the mousse to make.
638
00:43:16,269 --> 00:43:17,644
A lot of work to do, still.
639
00:43:17,669 --> 00:43:19,803
We have an hour
and five minutes to service.
640
00:43:21,879 --> 00:43:26,284
OK, any second, I'm going to have to take one
of you off these tuiles and start on themousse
641
00:43:26,309 --> 00:43:28,604
because we really do need to get
this mousse under way.
642
00:43:28,629 --> 00:43:32,604
I'll start you on the mousse, Brian.
Yeah.
643
00:43:32,629 --> 00:43:34,724
And I'll leave Janet on the tuiles.
644
00:43:36,669 --> 00:43:40,034
You've not done anything to upset
me. We're just not working fast enough.
645
00:43:45,109 --> 00:43:46,574
Now, fold that in carefully.
646
00:43:50,389 --> 00:43:52,444
I am worried
because time is ticking away.
647
00:43:57,059 --> 00:43:58,964
Into the fridge now.
648
00:44:02,469 --> 00:44:03,883
You've got 15 to go.
649
00:44:05,059 --> 00:44:08,324
How many more do I need to do?
Do three more trays to make sure.
650
00:44:20,908 --> 00:44:24,164
By this point, even though
she'd finished the tuiles,
651
00:44:24,189 --> 00:44:26,604
Janet had all
but given up on the desserts.
652
00:44:29,469 --> 00:44:30,644
And outside,
653
00:44:30,669 --> 00:44:34,084
the guests were starting to arrive
for the end of term formal dinner.
654
00:44:39,139 --> 00:44:41,003
Tonight's quite a special occasion.
655
00:44:41,028 --> 00:44:43,604
Our students have
brought their parents with them.
656
00:44:43,629 --> 00:44:46,574
It would be great if it could be
a special, exciting meal,
657
00:44:46,599 --> 00:44:49,977
something people will be talking
about in weeks and months to come.
658
00:44:58,772 --> 00:45:00,388
Normally, on formal occasions,
659
00:45:00,413 --> 00:45:04,238
the food is of a really high
standard, so we'll see tonight.
660
00:45:13,623 --> 00:45:16,208
We're 50 minutes away from service.
661
00:45:18,902 --> 00:45:22,488
Shane and Les had their heads
down all night, but time was
662
00:45:22,513 --> 00:45:25,848
against them and they still hadn't
cooked their main ingredients.
663
00:45:25,873 --> 00:45:26,877
HE COUNTS
664
00:45:30,103 --> 00:45:34,388
We're trying not to panic.
665
00:45:36,702 --> 00:45:39,358
We're going to get the pigeon in.
666
00:45:39,383 --> 00:45:41,797
They're going to put the lettuce
and the beetroot
667
00:45:41,822 --> 00:45:44,388
and the pumpkin on the plates,
that can go upstairs.
668
00:45:44,413 --> 00:45:47,318
And then, when it's done, the roast
pigeon will go upstairs as well
669
00:45:47,343 --> 00:45:50,438
and the whole thing will be
finished up top. So that's 33.
670
00:45:50,463 --> 00:45:52,238
You've got to do that five times.
Right.
671
00:45:52,263 --> 00:45:54,318
When you're cooking for 150...
672
00:45:57,463 --> 00:46:00,318
...organisation
and timing is absolutely key.
673
00:46:00,343 --> 00:46:03,078
We need to seal it off,
six minutes in the oven.
674
00:46:05,593 --> 00:46:07,598
Ah, there's a few birds in here.
675
00:46:07,623 --> 00:46:09,747
I'm used to a few birds,
you know what I mean?
676
00:46:12,152 --> 00:46:16,158
I think this is 35 here. So, er...
677
00:46:16,183 --> 00:46:18,598
It's not even
a third of the way through.
678
00:46:18,623 --> 00:46:20,028
We're up against it.
679
00:46:20,053 --> 00:46:24,797
Right to the bottom. Right to
the bottom. No, no, no.
680
00:46:24,822 --> 00:46:28,238
On the things. Yeah, go on.
On the things, they sit.
681
00:46:30,383 --> 00:46:32,028
One. Only 149 to go!
682
00:46:33,263 --> 00:46:34,877
Two. 148.
683
00:46:36,463 --> 00:46:38,638
Three. 147.
684
00:46:40,663 --> 00:46:43,358
They just couldn't work fast
enough and at this point,
685
00:46:43,383 --> 00:46:46,388
we were really worried the food
was going to be very late.
686
00:46:48,103 --> 00:46:49,638
I've got to pour it.
687
00:46:49,663 --> 00:46:51,797
But if we were
concerned about the starters,
688
00:46:51,822 --> 00:46:54,718
the desserts were in chaos!
689
00:46:54,743 --> 00:46:57,877
And Janet and Brian didn't quite
get the sense of urgency.
690
00:47:03,233 --> 00:47:05,797
Don't worry. Don't worry.
691
00:47:05,822 --> 00:47:09,238
No,
it's no good.
692
00:47:09,263 --> 00:47:11,208
No good. No good.
693
00:47:11,233 --> 00:47:12,677
Try again.
694
00:47:23,343 --> 00:47:26,877
I'd better carry on with this.
695
00:47:26,902 --> 00:47:31,158
It's taking me a bit of time to get
the hang of this.
696
00:47:44,902 --> 00:47:46,877
BRIAN LAUGHS
697
00:47:50,233 --> 00:47:52,958
It's not an option.
We have to have sugar baskets.
698
00:47:52,983 --> 00:47:55,848
It's on the menu and we promised
them, so it has to be ready.
699
00:47:58,053 --> 00:47:59,848
BANGS GONG
700
00:48:01,233 --> 00:48:02,927
The chefs that allow us
701
00:48:02,952 --> 00:48:05,598
into their kitchens often have
to contend with strong
702
00:48:05,623 --> 00:48:09,358
personalities from our celebrities,
who come from very different worlds.
703
00:48:10,543 --> 00:48:13,518
But they have to stay firm,
as they have their own standards
704
00:48:13,543 --> 00:48:15,028
and reputations to preserve.
705
00:48:16,543 --> 00:48:19,127
Is that the last pigeon?
706
00:48:19,152 --> 00:48:22,158
These have got to go in.
Top one.
707
00:48:25,463 --> 00:48:29,208
Right, there we go. Right,
let's go. Keep on going.
708
00:48:29,233 --> 00:48:32,488
They're behind, but they're not that
far behind. Ten minutes.
709
00:48:32,513 --> 00:48:34,677
Bring them in
in ten minutes and we're ready.
710
00:48:34,702 --> 00:48:37,598
We're just carving the pigeon.
711
00:48:37,623 --> 00:48:40,598
Shane, how long? They're a little
bit under.
712
00:48:40,623 --> 00:48:42,318
Little bit under.
713
00:48:42,343 --> 00:48:44,877
Right, put them in this oven.
What's happened?
714
00:48:46,743 --> 00:48:50,388
The what?
How much longer?
715
00:48:54,983 --> 00:48:59,208
We're over 100 now.
100 plates surveyed.
716
00:48:59,233 --> 00:49:02,958
With the guests seated,
we all had to help out.
717
00:49:02,983 --> 00:49:05,638
At this point, the starters
were due in the Great Hall,
718
00:49:05,663 --> 00:49:09,108
but the salads weren't plated,
the pigeons weren't carved,
719
00:49:09,133 --> 00:49:12,028
so the chef had no choice
but to delay service.
720
00:49:13,772 --> 00:49:16,518
No, no. Ten minutes.
721
00:49:16,543 --> 00:49:20,718
Just give them ten
minutes.
722
00:49:20,743 --> 00:49:22,568
I've delayed the dinner
for ten minutes.
723
00:49:22,593 --> 00:49:24,158
The first time we've been late.
724
00:49:30,623 --> 00:49:33,158
Les, as soon as these are done...
725
00:49:33,183 --> 00:49:35,468
...upstairs, you need to get them
into the lift.
726
00:49:38,413 --> 00:49:41,438
Hey, guys,
we're going to have to delay
727
00:49:41,463 --> 00:49:44,238
the dinner for 15 minutes
cos you're way behind.
728
00:49:44,263 --> 00:49:47,108
Come on, mate! Let's go!
Five minutes.
729
00:49:55,842 --> 00:49:58,508
Go up and start serving. Go, Shane.
730
00:49:58,533 --> 00:50:02,298
Up this way, let's go.
Give wine.
731
00:50:02,323 --> 00:50:05,817
Give extra wine, if you have to.
Finally, 20 minutes late,
732
00:50:05,842 --> 00:50:09,408
Shane and Les had all
the elements in the service area.
733
00:50:09,433 --> 00:50:14,348
All they had to do now was perfectly
present all 150 plates.
734
00:50:14,373 --> 00:50:18,588
One of you will put the pigeon on
and one will dress the salad, yeah?
735
00:50:18,613 --> 00:50:20,018
OK, let's go.
736
00:50:34,892 --> 00:50:36,348
We're moving!
737
00:50:58,403 --> 00:50:59,948
The wood pigeon was lovely.
738
00:50:59,973 --> 00:51:03,558
The meat was very tender, very soft,
generally very tasty, very good job.
739
00:51:05,173 --> 00:51:08,268
Can you do one right-handed,
one left-handed, Les?
740
00:51:08,293 --> 00:51:10,838
Can you do one in each hand,
like a gunslinger?
741
00:51:13,583 --> 00:51:16,068
Go, Les! Go on, son! Go on!
742
00:51:18,453 --> 00:51:22,068
I enjoyed my pigeon, so much that
I actually stole the remaining
743
00:51:22,093 --> 00:51:25,308
pigeon from my neighbour's plate.
It was absolutely delicious.
744
00:51:32,583 --> 00:51:34,558
Hey, mate. Give us a hug!
745
00:51:34,583 --> 00:51:37,787
And you.
746
00:51:41,012 --> 00:51:43,737
Plating 150 starters was tough,
747
00:51:43,762 --> 00:51:47,458
but plating all the mains
was incredibly demanding.
748
00:51:47,483 --> 00:51:51,867
Speech will be here...
..and you will be here.
749
00:51:53,093 --> 00:51:56,228
Ade and Speech had five different
elements. Are you ready to go?
750
00:51:58,253 --> 00:52:03,907
Roast rump of lamb, a chargrilled
vegetable stack with spinach,
751
00:52:03,932 --> 00:52:08,508
roast potatoes and red wine sauce.
That's a lot!
752
00:52:08,533 --> 00:52:11,987
Looking really good! All that hard
work! Great food! Great food!
753
00:52:19,583 --> 00:52:21,068
I'd be happy if I was out there.
754
00:52:32,483 --> 00:52:35,428
Flavour combination worked well.
Very enjoyable.
755
00:52:43,293 --> 00:52:45,987
Almost there. Almost there.
Well done!
756
00:52:52,973 --> 00:52:56,228
Mm?
I don't know.
757
00:52:56,253 --> 00:53:00,378
I kind
of blacked out, it just happened.
758
00:53:00,403 --> 00:53:02,838
Janet, Brian, the mains have gone.
759
00:53:02,863 --> 00:53:05,228
Right.
So, we're looking at 20 minutes now.
760
00:53:05,253 --> 00:53:09,588
Despite all her moaning, when it
came to plating, Janet got stuck in.
761
00:53:09,613 --> 00:53:12,948
Start on the coulis now. Yeah.
Take one off, finish it, back on.
762
00:53:19,012 --> 00:53:23,198
10, 12, 14, 16, 18...
Guys, you're doing really well.
763
00:53:23,223 --> 00:53:25,198
That's looking really nice.
764
00:53:25,223 --> 00:53:27,588
34, 35, 36...
765
00:53:27,613 --> 00:53:31,657
150 tuile baskets,
150 sugar baskets, a mousse,
766
00:53:31,682 --> 00:53:35,628
all the words that Janet would never
normally use in her vocabulary,
767
00:53:35,653 --> 00:53:37,378
unless there was swearing at me!
768
00:53:41,123 --> 00:53:43,787
82, 84, 86, 88...
769
00:53:49,253 --> 00:53:52,987
OK, come on,
we're on the home run now. 50, 150.
770
00:53:53,012 --> 00:53:54,708
That's the last lot.
771
00:53:54,733 --> 00:53:56,867
Yes, please.
772
00:53:56,892 --> 00:54:00,867
Janet, Brian,
go upstairs, start serving.
773
00:54:00,892 --> 00:54:03,268
And you've got all
the baskets to go up.
774
00:54:03,293 --> 00:54:04,987
And you've got all
the mint to go up.
775
00:54:14,863 --> 00:54:18,228
Right, here we go.
776
00:54:20,762 --> 00:54:23,907
We're waiting for the mint.
We can't start without the mint.
777
00:54:23,932 --> 00:54:27,148
Is it on there? Where's the mint?
778
00:54:27,173 --> 00:54:30,198
Run it up the stairs, if necessary,
just the mint, bring it up.
779
00:54:35,043 --> 00:54:38,068
No, no. No way.
780
00:54:38,093 --> 00:54:41,268
We've got
80-odd of these down there.
781
00:54:41,293 --> 00:54:42,987
Just shut up.
782
00:54:48,093 --> 00:54:50,708
Here we go. We're going.
783
00:54:50,733 --> 00:54:53,198
One does the cage,
one does the mint.
784
00:54:55,093 --> 00:54:58,348
Come on, we've got to go, we've
got to go quicker. Let's get them out.
785
00:55:16,373 --> 00:55:17,558
Wow!
786
00:55:17,583 --> 00:55:21,907
I thought the dessert was awesome.
It was absolutely delicious.
787
00:55:21,932 --> 00:55:25,098
It was a crime to eat this, it's
so pretty, but I can't stop myself.
788
00:55:34,453 --> 00:55:35,787
Let's go.
789
00:55:46,223 --> 00:55:47,458
Next one.
790
00:55:53,333 --> 00:55:54,628
We're very close now.
791
00:56:01,483 --> 00:56:05,308
Excellent, Brian. Thank you very much.
Thank you very much. Thank you, Janet.
792
00:56:05,333 --> 00:56:10,268
Excellent.
793
00:56:13,932 --> 00:56:17,117
I think this has been a great end to
the evening. It really impressed me.
794
00:56:17,142 --> 00:56:20,508
It looked fantastic. Really good.
795
00:56:20,533 --> 00:56:23,308
Well, they said it's the best
part of the evening, the best meal.
796
00:56:23,333 --> 00:56:25,987
Yeah.
Yeah.
797
00:56:26,012 --> 00:56:29,867
It was the best one, I think. So, it was
best... It was the best part of the meal?
798
00:56:29,892 --> 00:56:32,708
Thank you very much.
799
00:56:34,613 --> 00:56:40,628
Well, there you have it, john.
The good, the bad... Oh! Oh!
800
00:56:40,653 --> 00:56:44,737
...and the downright thrilling
escapades of our celebrities
801
00:56:44,762 --> 00:56:47,348
in the world of the professional
kitchen.
802
00:56:51,453 --> 00:56:53,867
All in the name of inspiring them
on their journey...
803
00:56:56,373 --> 00:56:58,148
...to cookery excellence.
804
00:57:00,012 --> 00:57:04,378
Next time... Oh, my God! I'm
falafeling! "there's no I in team.
805
00:57:04,403 --> 00:57:07,098
Or is there?
806
00:57:07,123 --> 00:57:09,787
This isn't normal!
807
00:57:09,812 --> 00:57:12,508
We take a look at 15 years
of unlikely pairings...
808
00:57:15,613 --> 00:57:18,838
...squabbling couples... I'm bowing
to her superior knowledge.
809
00:57:22,043 --> 00:57:25,458
...and complete breakdowns.
It's just a bowl of slush!
810
00:57:25,483 --> 00:57:28,198
And we go back in time,
quite literally...
811
00:57:28,223 --> 00:57:31,068
Ladies and gentlemen,
lunch is at one.
812
00:57:31,093 --> 00:57:33,907
...to one of the most entertaining
team challenges
813
00:57:33,932 --> 00:57:36,458
from the last 15 years.
Let's do this, chaps!
814
00:57:36,483 --> 00:57:39,478
Could start crying!
815
00:57:39,503 --> 00:57:41,268
BANG!
Argh!
65317
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